Stuffed Meat Rolls in Cascabel Chili Sauce
These meat rolls in cascabel chili sauce are ideal for lunchtime. They are filled with a mixture of lettuce and panela cheese and topped with a delicious sauce.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 8 beef tenderloins
- 1 tablespoon salt
- 1/2 tablespoons pepper
- 1 package Eva® trio lettuce
- 2 cups panela cheese, in sticks
- 1 tablespoon vegetable oil
- 5 cascabel chiles, seeded, for the sauce
- 8 tomatoes, quartered, for the sauce
- 1/4 onions, for the sauce
- 1 clove garlic, for the sauce
- 1/4 cups chicken broth, for the sauce
- 1 tablespoon vegetable oil, for the sauce
- 1 teaspoon salt, for the sauce
- 1/2 teaspoons pepper, for the sauce
- 1 tablespoon parsley, for decoration
Preparation
25 mins
25 mins
Low
- Season the beef fillets with salt and pepper on both sides. Place three leaves of Lechuga Trío Eva® in the center of each fillet along with a bit of panela cheese. Roll up and secure with a toothpick.
- In a skillet over medium heat, heat the oil and cook the meat rolls until fully cooked. Set aside.
- For the sauce, soak the chiles in hot water for 15 minutes to soften them. Meanwhile, roast the tomatoes, onion, and garlic on a griddle.
- Blend the chiles together with the tomatoes, onion, garlic, and chicken broth.
- Heat the oil in a pot over medium heat, and fry the sauce. Once it comes to a boil, cook for 5 minutes or until it thickens. Season.
- Serve the fillets with the sauce and garnish with parsley.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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