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Tajín

Tajín ®

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Recipe of  Stuffed  Meat Roll in Dry Chile Sauce
Tajín

Tajín ®

Recipe of  Stuffed  Meat Roll in Dry Chile Sauce
Tajín

Tajín ®

Recipe of  Stuffed  Meat Roll in Dry Chile Sauce
Tajín

Tajín ®

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Stuffed Meat Roll in Dry Chile Sauce

30 min
1 h
Easy
4.5
|
49
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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?

Ingredients

8 servings
  • 1 Cup of sausage cut into slices, for the stuffing
  • 1 Cup of onion finely chopped, for the stuffing
  • 1 tablespoon of garlic finely chopped, for the stuffing
  • 1 Cup of poblano pepper in strips, for the stuffing
  • 1/2 Cup of corn yellow, for the stuffing
  • 1/4 of Cup of olive oil for the sauce
  • 7 pieces of Tajin® Guajillo Dry Chile deveined and seedless, for the sauce
  • 2 pieces of Tajin® Dry Ancho Chile deveined and seedless, for the sauce
  • 1/2 piece of onion chopped, for the sauce
  • 1 Cup of tomato chopped, for the sauce
  • 3 cloves of garlic for the sauce
  • 1 tablespoon of allspices for the sauce
  • 1 tablespoon of cumin for the sauce
  • 1/2 Cup of beef broth for the sauce
  • 1/4 of Cup of White vinegar for the sauce
  • 1/2 Cup of orange juice for the sauce
  • enough of Salt
  • 2 kilos of beef steak open in a thin sheet
  • 1 Cup of asadero cheese
  • enough of potato wedges, to accompany

    Preparation

    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.

    PRESENTATION

    Serve the roll and accompany with a few potatoes.

    TIPS

    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.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    876
    kcal
    44%
    Carbohydrates
    29.2
    g
    9.7%
    Proteins
    89.4
    g
    179%
    Lipids
    44.6
    g
    69%
    Fiber
    8.8
    g
    18%
    Sugar
    5.4
    g
    6.0%
    Cholesterol
    258
    mg
    86%
    Esha
    Rate this tip
    Ratings (2)
    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?

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