Mexican Stuffed Beef Rolls

6
Servings
25m
Prep Time
35m
Cook Time
1h
Ready In

Recipe: #31768

April 11, 2019



"This is out of my Mexican Border Flavors Cookbook...Mexican beefsteak is cut thin and then pounded even thinner, which is essential for these stuffed beef rolls."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (520.6 g)
  • Calories 547.6
  • Total Fat - 25.2 g
  • Saturated Fat - 7.5 g
  • Cholesterol - 151 mg
  • Sodium - 959.1 mg
  • Total Carbohydrate - 15.7 g
  • Dietary Fiber - 4.9 g
  • Sugars - 6.1 g
  • Protein - 62.6 g
  • Calcium - 125.3 mg
  • Iron - 8.3 mg
  • Vitamin C - 64.5 mg
  • Thiamin - 0.5 mg

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 & Variations


No special items needed.

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