Chief Longwind Of The North
Certified/Certifiable
Chief's Bistec Enrollado (Beef Roulade)
This heart dish can be served with a good salad, and spiced red beans, or spiced dark red kidney beans, even refried black beans. Add some Spanish rice, and flan for desert.
Ingredients:
Eye of round, skirt, sirloin, or cube steak
3 cloves garlic
2 Poblano chilis
2 Ancho chilis1 cup shredded queso fresco cheese
1 cup shredded Monterey Jack cheese
1/2 cup minced onion
2 tbs. chili powder
1/4 cup cilantro chiffonade
1 cup salsa
1 15 oz. can roma tomatoes
8 oz. fine diced mushrooms
1 tbs. kosher salt
1 tbs. lard, or cooking oil
Place meat between sheets of plastic wrap, and ound very thin. Mince the onion, and garlic. Dice the peppers, and shred the cheese. Keep the cheese types separate.
Heat lard, or oil until shimmering over medium heat. Add onion, and garlic. Cook until translucent, but not browned. Add the chili powder and mushrooms. Cook until mushrooms just start to brown. Add the tomatoes. Break them up as they heat. Cook until the form a thick sauce. Let tomato mixture cool for ten minutes. Add shredded queso fresco.
Place two tbs. of mixture onto steaks, Fold short ends inward, and roll steak around the filling. Secure with toothpicks. Place in greased casserole dish. Cover with salsa, and top with Jack cheese. Cover with aluminum foil, sealing tightly. Bake for 35 minutes in 350' F. oven. Remove foil, increase oven temp to 375. Bake for 5 more minutes to lightly brown cheese. Serve with sides, and Horchata for the beverage.
Seeeeya; Chief Longwind of the North
This heart dish can be served with a good salad, and spiced red beans, or spiced dark red kidney beans, even refried black beans. Add some Spanish rice, and flan for desert.
Ingredients:
Eye of round, skirt, sirloin, or cube steak
3 cloves garlic
2 Poblano chilis
2 Ancho chilis1 cup shredded queso fresco cheese
1 cup shredded Monterey Jack cheese
1/2 cup minced onion
2 tbs. chili powder
1/4 cup cilantro chiffonade
1 cup salsa
1 15 oz. can roma tomatoes
8 oz. fine diced mushrooms
1 tbs. kosher salt
1 tbs. lard, or cooking oil
Place meat between sheets of plastic wrap, and ound very thin. Mince the onion, and garlic. Dice the peppers, and shred the cheese. Keep the cheese types separate.
Heat lard, or oil until shimmering over medium heat. Add onion, and garlic. Cook until translucent, but not browned. Add the chili powder and mushrooms. Cook until mushrooms just start to brown. Add the tomatoes. Break them up as they heat. Cook until the form a thick sauce. Let tomato mixture cool for ten minutes. Add shredded queso fresco.
Place two tbs. of mixture onto steaks, Fold short ends inward, and roll steak around the filling. Secure with toothpicks. Place in greased casserole dish. Cover with salsa, and top with Jack cheese. Cover with aluminum foil, sealing tightly. Bake for 35 minutes in 350' F. oven. Remove foil, increase oven temp to 375. Bake for 5 more minutes to lightly brown cheese. Serve with sides, and Horchata for the beverage.
Seeeeya; Chief Longwind of the North
