Stuffed Meat Roll in Dried Chili Sauce

Tajín ®
This recipe for Stuffed Meat Roll in Dried Chili Sauce is a main dish that you will love. This preparation is made with asadero cheese, chorizo, and strips of poblano chili. The best part is that with the heat, the cheese melts and gives it a creamy effect. Enjoy an original Stuffed Meat Roll in Dried Chili Sauce made with guajillo chili and ancho chili, ingredients that give it a rich and tangy flavor. Serve this recipe with wedge potatoes and delicious guacamole. Did you like this recipe?
Reviewed by Editorial Team of Kiwilimón
4.333333
|
3 comentarios
186
Favorites
Collections
Planner
Grocery List
Ingredients
8
Servings
  • 1 cup chorizo, sliced, for filling
  • 1 cup onion, finely chopped, for filling
  • 1 tablespoon garlic, finely chopped, for filling
  • 1 cup Poblano chile, in strips, for filling
  • 1/2 cups ear corn, yellow, for filling
  • 1/4 cups olive oil, for the sauce
  • 7 dried guajillo chili Tajin ®, deveined and seedless, for the sauce
  • 2 Tajín® ancho dry chili, deveined and seedless, for the sauce
  • 1/2 onions, chopped, for the sauce
  • 1 cup tomato, chopped, for the sauce
  • 3 cloves garlic, for the sauce
  • 1 tablespoon allspice berry, for the sauce
  • 1 tablespoon cumin, for the sauce
  • 1/2 cups beef broth, for the sauce
  • 1/4 cups white vinegar, for the sauce
  • 1/2 cups orange juice, for the sauce
  • salt
  • 2 kilos beef tenderloin, opened like a sheet
  • 1 cup asadero cheese
  • potato, wedge, for serving
Preparation
30 mins
1h
Low
  • Preheat the oven to 200° C,
  • Heat a skillet over medium heat and cook the chorizo until browned, add the onion, garlic, poblano strips, yellow corn, and cook for about 10 minutes. Adjust seasoning and set aside.
  • Heat a skillet over medium heat with the oil, fry the Guajillo Tajín® chili, the Ancho Tajín® chili with the onion, tomato, garlic, allspice, and cumin until they release their aroma, add the beef broth, and when it reaches a boil, cook for 15 minutes, remove and let cool slightly.
  • Blend the previous preparation with white vinegar, orange juice, and salt until you obtain a smooth sauce. Set aside.
  • On a cutting board, place the fillet opened like a sheet filled with the chorizo preparation, and cover with asadero cheese, roll it up and tie it with hemp thread. Brush the fillet with the marinade.
  • Heat a skillet over medium heat and sear the fillet until browned on all sides. Remove and brush with a little more chili sauce, bake for 35 minutes until cooked to your desired doneness. Remove from the oven, let rest for 10 minutes, slice, serve, and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by