Carne Asada Chipotle Pull Apart Bread
With Cinco De Mayo coming up, it’s getting all serious and Chipotle fired up over here. This may just be the ultimate of the ultimate pull apart bread recipes!
Como? Well, because pieces of grilled Carne Asada stuffed into each wedge with Chipotle flavours and an abundance of melted cheese.
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So I was thinking…just because I’m more from the South of the border, dipping into South America….I’m still Latina and I can party with my Mexican amigos with pull apart bread….margaritas and tequila shots.
This may just have been breakfast. This morning. Aaaahhhh…the life of a blogger.
And this particular Pull Apart Bread can be served as an appetiser of main. Doesn’t really matter. As long as it’s in front of you and everyone gets to pull the cheese out of it.
So much stringy cheese…..
And so much Carne with heat….. anyone have any chicle? Never mind. I have Tequila over here.
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- 300 g | 10oz thin sizzle steak fillets (Flank Steak; Minute steak; Bbq Beef Steak)
- 1 teaspoon ground Cumin
- 1 teaspoon Chipotle Chilli Powder
- Salt to season
- Olive oil or cooking oil spray
- 1/2 cup Chipotle Salsa
- 1 tablespoon adobo sauce
- 1 loaf Sourdough Bread (unsliced)
- 1/2 red onion , thinly sliced and divided
- 200 g | 7oz grated Mexican Cheese blend (or any cheese of choice)
- 2 ripe tomates , finely diced
- Fresh Cilantro | Coriander
- 1 lime
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Rub seasonings onto steak fillets. Heat a grill pan (or any grill) over medium-high heat. Drizzle pan with oil or spray with cooking oil spray. Add the steak fillets to the pan in batches and fry until browned on both sides (about 3 minutes each side). Allow to cool; slice across the grain. Combine the Chipotle Salsa Dip and the Adobo Sauce together in a shallow bowl. Dip the steak pieces into the Salsa; mix well to evenly coat.
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Place the loaf of bread on a lightly greased baking tray (I use cooking oil spray). With a sharp knife, cut the bread in rows lengthwise being careful not to cut through to the base of the loaf. Holding the bread over the top, cut across into it widthwise, again about 1cm |1/2-inch above the base crust
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Insert half of the onions first into each slice/wedge, then coated steak pieces; and finally the cheese. Push all ingredients down into the bread really well. Drizzle the garlic olive oil into each cut and over the bread.
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Cover with foil and bake for 15 - 20 minutes, or until cheese has melted.
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Uncover and bake again for a further 10 minutes, or until bread has turned golden and crispy.
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Remove and allow to cool. Top with the diced tomatoes, remanding onion rings, fresh ripped coriander leaves and squeeze lime juice over the top.
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Math says
Just make it tonight and it was unbelievable ! 🙂
I’ll make it again ! Thank you !!!!
Karina says
Wow Math I’m so happy you tried it! And you’re very welcome. Thank you so much for commenting! I really appreciate it! Enjoy your week!
Margaret Anne @ Natural Chow says
Um, I have to agree—this is the ultimate of all ultimate pull apart bread recipes. I’m a spicy junky, so I was immediately drawn to this. You can bet I’ll be picking up these ingredients next time I go to the store because this IS happening in my kitchen soon. Thanks for the spectacular recipe! (BEAUTIFUL pics, by the way!)
Karina says
Thank you so much Margaret! And i hope you enjoy this one! It’s worth the effort Xx
Cheyanne says
Wow. Just….wow!! That, and gimme gimme!!!! Holy crap this looks Soooo SO good! I’m not waiting for Cinco de Mayo to make this deliciousness. Must. Have. NOW!
Karina says
Hey thank you Cheyanne! Haha I hear you girl!
Math says
Wow ! Look awesome ! I’ll try 🙂