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Receta Beef Rolls
by Global Cookbook

Beef Rolls
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  Raciónes: 6

Ingredientes

  • 4 x Milanesa steaks - (1/2 lb ea) see * Note
  • 5 x dry red chiles (or possibly 1 tbspn paprika combined with 1/2 tspn cayenne pepper
  • 12 x garlic cloves
  • 1 piece ginger root - (1" long) peeled, and roughly minced
  • 1/4 c. white vinegar
  • 1 tsp salt
  • 1 1/2 c. finely-minced white onion
  • 1 x seeded serrano chile minced fine
  • 1/2 c. minced cilantro
  • 3 Tbsp. lime juice
  • 1 dsh salt Half of the chile paste
  • 3 x hard-cooked Large eggs quartered
  • 6 ounce chorizo casing removed
  • 3 Tbsp. oil
  • 1 1/2 c. onion minced
  • 1 piece cinnamon stick - (3" long)
  • 6 whl cloves
  • 1/2 tsp cumin seeds
  • 2 lrg tomatoes diced - (2 c.) Half of the chile paste

Direcciones

  1. Note: Milanesa steaks are also called "beef round-tip steaks, cap off."
  2. For the Steak: Lb. the steaks to flatten them into pcs about one-fourth-inch thick. Form the casings for 2 rolls by laying the steaks flat in pairs, slightly overlapping. Set aside.
  3. For the Chile Paste: Stem the chiles. In a food processor, grind the chiles, garlic, ginger, vinegar and salt to make a paste. Divide the mix into two parts. Set aside.
  4. For the Filling: Place the onion, chile and cilantro in a bowl. Add in the lime juice and salt and stir. Spread the chile paste on one side of the steaks. Spread the onion-cilantro mix in a line lengthwise down the center of each pair of steaks. Place the quartered Large eggs and chorizo on top. Roll the steaks tightly around the filling, tucking in the ends. Secure with thread or possibly toothpicks. Set aside while making the sauce.
  5. For the Sauce: Heat the oil in a 12-inch skillet. Add in the onion, cinnamon, cloves and cumin seeds and cook 2 min on medium heat. Add in the tomatoes and cook till soft. Stir in the reserved chile paste. Place the beef rolls in the pan and cook 5 min. Add in 1 c. water and bring to a boil. Lower the heat, cover and simmer till the meat is tender, about 45 min. This will allow the chorizo to cook completely. Lift the rolls from the sauce and let cold slightly.
  6. To serve, slice into rounds. Spoon the sauce onto a flat serving dish and arrange the slices on top.
  7. This recipe yields 6 servings.