Tajín ®

3 Photos
Select File

Validate Cancel

Stuffed Meat Roll in Dry Chile Sauce

30 mins
Super List
Upload a picture
To print
This recipe for cooking stuffed meat roll in dried chile sauce is a great dish that you will love. This recipe is made with asadero cheese, chorizo and chile poblano slices. The best thing is that with the heat, the cheese melts and gives it a creamy effect. Enjoy an original Stuffed Meat Roll in Chile Sauce made with guajillo chiles and ancho chiles, ingredients that give it a rich and acidic taste. Accompany this recipe with potato wedges and a delicious guacamole. Do you like this recipe?
Learn more about Tajín ®


8 portions
  • 1 cup sausage, cut into slices, for the stuffing
  • 1 cup onion, finely chopped, for the stuffing
  • 1 tablespoon garlic, finely chopped, for the stuffing
  • 1 cup poblano pepper, in strips, for the stuffing
  • 1/2 cups corn, yellow, for the stuffing
  • 1/4 cups olive oil, for the sauce
  • 7 Tajin® Guajillo Dry Chiles, deveined and seedless, for the sauce
  • 2 Tajin® Dry Ancho Chiles, deveined and seedless, for the sauce
  • 1/2 onions, chopped, for the sauce
  • 1 cup tomtato, chopped, for the sauce
  • 3 cloves garlic, for the sauce
  • 1 tablespoon allspices, 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
  • enough salt
  • 2 kilos beef steak, open in a thin sheet
  • 1 cup asadero cheese
  • enough potato, wedges, to accompany


Preheat the oven to 200 ° C (396F)
Heat a frying pan over medium heat and cook the chorizo until browned, add the onion, garlic, poblano rajas, yellow corn and cook for about 10 minutes. Adjust the seasoning to taste and reserve.
Heat a pan over medium heat with the oil, fry the Guajillo Tajín® chile Ancho Tajín® with the onion, the tomato, the garlic, the whole pepper, the cumin until they release their aroma, fill with the beef broth, and when boiling, cook 15 minutes, remove and cool slightly.
Blend the previous preparation with white vinegar, orange juice and salt, until a smooth sauce is obtained. Reserve.
On a board, place the open fillet in a thin sheet, stuffed with the sausage preparation, and cover with grilled cheese, roll and tie together with hemp string. Glaze the fillet with the marinade.
Heat a skillet over medium heat and sear the steak until brown on all sides. Remove and spread with a little more of the chile sauce, bake for 35 minutes until cooked to the desired state. Remove from the oven and let rest for 10 minutes, cut into slices, serve and enjoy.


Serve the roll and accompany with a few potatoes.


Remember that you can leave the roll for the desired term from still red to well done, this depends on the cooking time you allow it.

Did you cook this recipe?

Print recipe for:

Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (3)
Alondra Montaño Lazcano
22/04/2020 21:49:30
Muy rico el adobo . 😋
Francisco Rojas Garcia
30/12/2018 17:06:59
Muy buena receta
Alicia Hdez
26/12/2018 09:10:56
Con que puedo acompañar el filete?

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.