Mexican Stuffed Beef Rolls Recipe

Step 1

Cover each steak with a piece of wax paper or plastic wrap and pound until 1/4 in thick. Sprinkle lightly with salt and pepper and set aside.

Step 2

Place the carrots in a saucepan of boiling salted water and cook until crisp-tender, Drain and set aside.

Step 3

Rinse the spinach, place in a skillet with just the water that clings to the leaves, cover and cook over medium heat for 4-5 minutes or until wilted. Drain and chop finely. In a small bowl, combine the carrots and spinach and set aside.

Step 4

Place a slice of ham on top of each steak, fill with the spinach-carrot mixture, roll up and tie with a string.

Step 5

Puree the tomatoes, garlic, cumin and cloves in a blender.

Step 6

Heat the oil in a skillet, add the steaks and brown light, 2-3 minutes. Transfer to a platter and set aside.

Step 7

Saute the onion in the same oil, add the flour and stir for 2 minutes. Add the tomato puree and cook over high heat, stirring constantly, for 5 minutes., Add the stock, wine, bay leaves and Serrano and simmer for 5 minutes. Correct the seasonings. Add the steak and any juices that have accumulated onto the platter. Cook, covered, over low heat for 10 minutes or until tender. Sprinkle with the cilantro and serve hot.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Replace the beef round steaks with chicken breasts. This substitution will reduce the amount of fat and calories in the dish, making it a healthier option.
Replace the ham with turkey bacon. This substitution will provide a leaner, more protein-rich option that still provides a savory flavor to the dish.

Variations

Vegetarian Stuffed Rolls Substitute the beef round steaks with 2 pounds of portobello mushrooms and the ham with 8-10 slices of vegan bacon. Use vegetable stock instead of beef stock and omit the wine. Cook the mushrooms in the oil for 2-3 minutes until lightly browned. Stuff the mushrooms with the spinach-carrot mixture and roll up. Place in the tomato puree sauce and simmer for 10 minutes until the mushrooms are tender.

Serve with

Mexican Rice Pilaf - This classic Mexican side dish is the perfect accompaniment to the Mexican Stuffed Beef Rolls. The nutty flavor of the rice pairs beautifully with the savory beef rolls and the addition of tomatoes and onions adds a nice zing. The Mexican Rice Pilaf will make for a filling and flavorful meal.

Mexican Street Corn Salad - This flavorful and colorful salad is the perfect complement to the Mexican Stuffed Beef Rolls. The sweetness of the corn is balanced by the zesty lime and cilantro flavor. The creaminess of the mayonnaise adds a nice richness to the dish, while the heat of the chili powder gives it a bit of a kick. This Mexican Street Corn Salad is sure to be a hit with everyone!

FAQ

Q: How long should I cook the steak rolls?

A: Cook the steak rolls, covered, over low heat for 10 minutes or until tender.

Q: Can I substitute other ingredients in the steak rolls?

A: Yes, you can substitute other ingredients such as mushrooms, bell peppers, or onions for the steak rolls. However, adjust the cooking time accordingly.

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Fun facts:

The Serrano pepper, a key ingredient in this recipe, is actually named after the Serranos, a mountain-dwelling indigenous people in Mexico.

This recipe for Mexican Stuffed Beef Rolls is actually a variation of the traditional Mexican dish, Carne Asada, which has been enjoyed by Mexican families for generations.