I made a mexican version of Braciole (meat rolls) that came out pretty good.The chorizo I used is more of a sausage than the soft type that usually cooked with eggs/potatoes.Linguica would be a good substitute if you can't find the sausage type chorizo.
5 pc top round steak 1/8 thich
1/2 pound chorizo sausage
1 small red onion diced
1 small potato cooked and diced
2 tbs chopped cilantro
8 0z white mushrooms chopped
1 lg can enchilada sauce
1/2 pound fresh string cheese or mozzerela.
For the stuffing:
Remove chorizo from casings and put in skillet with the onion, mushrooms and potato.Cook over Med High until well browned. Add cumin and cilantro, toss, then let cool.
Place 1/5 of filling on each pc of steak and roll like a burrito tucking in ends as much as possible.Tie each roll with butchers twine in 3-4 places as needed.
preheat oven to 350
Brown rolls in oil over med high heat on all sides.Place
rolls in a casserole dish and pour enchilada sauce over the top.Top with the cheese and bake for 30-35 min.
"Now would be a good time for one of those frosty things"-Emeril
I served it with Trader Joes roasted corn and it went together very well.(first time I tried it-Yum)