Beef Relleno

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I like the taste of reconstituted ancho chile and love to use them in my food. Sometimes after soaking the dry pods, when they are soft, they may split and fall apart in the process of stuffing. So it came to me, in the case of a relleno stuffed with beef, why not invert the process, with the beef on the outside and the chile in the inside. Technically, that’s a roulade stuffed with ancho chile. I serve it with a basic light tomato sauce . Yum.

Lets get started.

 

 

 

Ingredients
Serves 4

Roulade
1 ½ lbs flap, skirt or flank steak
4 chile pods ancho or mulato
1 cup finely chopped parsley
½ cup crumbled cotija cheese (or parmigiana)
⅓ cup diced scallions white and green parts
½ teaspoon cumin
3 tablespoons chopped fresh oregano
Salt and pepper
¼ cup extra-virgin olive oil
½ cup water
Butcher twine

Sauce

2 large tomatoes
1 small garlic clove
Salt

Chile

Using a sharp knife, slice each chile pod to make one opening so water enters.  Remove the seeds and stems and rinse twice with water discarding the rinse water.  Place pods in a large bowl add water, cover.   Soak the chile for about an hour or until the pods are completely soft, turning them during the soak period.

 

Tomato Sauce

Add fresh tomatoes into 6 cups of boiling water and boil them for 2 to 5 minutes until the skins have parted or come loose.  Remove the tomatoes and when cool enough to handle, remove the skins.  In a blender, liquify the tomatoes and garlic, then pour out into a bowl. Salt to taste. Add 2 tablespoons fresh oregano. Set aside.

Beef Preparation

If necessary, use a meat tenderizer mallet to flatten the meat ¼ inch thick or less. Lay the pieces of meat out on a board and season with salt and pepper. Open up the pods and lay single sheets of chile evenly on top of the beef. In a mixing bowl, combine the cheese, parsley and scallions and blend well. Divide the parsley mixture evenly over the chile, spreading to form a thin layer on top of each piece. Roll up each piece like a jelly roll and tie securely with butcher twine.

Bring the tomato sauce to a simmer. In a 12-14 inch skillet, heat the oil until smoking. Place a few rolls at a time in the skillet and brown evenly rolling with tongs or a wooden spoon. Transfer to a plate and repeat with any remaining rolls. Pour off the cooking oil, Return the skillet to the heat and add the water, stirring the bottom of the skillet with a wooden spoon to loosen the brown bits. Add the tomato sauce and bring to boil. Add the beef rolls and simmer uncovered 10-15 minutes rotating rolls every 5 minutes until the meat is cooked through.

 

Remove the meat to a board and cut to serving sizes. Plate, pour the sauce over and garnish with the remaining tablespoon of oregano.

 

 

Note
Alternatively cut the roll diagonally in ½ inch circles and plate with sauce. Confused about the difference in the name ancho, pasilla and mulato.  I’ve seen printed labels with these three different names yet it was the same chile in the package.  Fresh form of this chile is usually called pasilla.

Buen Provecho

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