Carne Asada Chile Costra Sandwiches

STEP 1: CHAR

Char the poblanos until blackened on all sides. Transfer to a bowl and cover to steam 10 minutes. Peel carefully while keeping stems intact, then cut a slit and remove seeds.

STEP 2: SLAW

Combine cabbage, crema, lime juice, cilantro, and salt. Toss lightly and refrigerate until ready to use.

STEP 3: PREP

Prepare the toppings and sandwich rolls before making the batter so the carbonation stays active for frying.

STEP 4: BATTER

In a bowl, combine flour, cornstarch, salt, paprika, and baking powder. Slowly whisk in the beer or carbonated water until a smooth batter forms with the consistency of thin pancake batter. Don’t overmix.

STEP 5: FRY

Heat tallow in a pan over medium-high heat. Coat chile in the batter, then fry immediately until deep golden and crispy on all sides. Transfer to a wire rack.

STEP 6: COSTRA

Preheat a griddle over med-high heat and oil with South Chicago Packing Wagyu Beef Tallow. Spread mozzarella into a rectangle shape. Add carne asada directly onto the cheese and cook until bubbling and deeply golden underneath.

STEP 7: TOAST

Toast the baguette rolls cut-side down on the griddle until golden.

STEP 8: BUILD

Spread Orange Sauce onto the toasted bread, cabbage slaw, fried chile, carne asada costra on top, then finish with more sauce, cotija, a squeeze of lime juice and finish with cilantro. Serve with lime wedges.