Beef Rolls
By: Anonymous
Published: Wednesday, February 10, 2010 - 7:19pm

Ingredients




4 Milanesa steaks - (1/2 lb ea) see * Note
5 dried red chiles
(or 1 tbspn paprika combined
with 1/2 tspn cayenne pepper
12 garlic cloves
1 piece ginger root - (1" long) peeled, and
roughly chopped
cup white vinegar
1 teaspoon salt
cup finely-chopped white onion
1 seeded serrano chile chopped fine
cup chopped cilantro
3 tablespoons lime juice
1 dsh salt
Half of the chile paste
3 hard-cooked eggs quartered
6 ounces chorizo casing removed
3 tablespoons oil
cup onion chopped
1 piece cinnamon stick - (3" long)
6 whls cloves
teaspoon cumin seeds
2 lrgs tomatoes diced - (2 cups)
Half of the chile paste

Preparation

1 * Note: Milanesa steaks are also called "beef round-tip steaks, cap off." 2 For the Steak: Pound the steaks to flatten them into pieces about one-fourth-inch thick. Form the casings for 2 rolls by laying the steaks flat in pairs, slightly overlapping. Set aside. 3 For the Chile Paste: Stem the chiles. In a food processor, grind the chiles, garlic, ginger, vinegar and salt to make a paste. Divide the mixture into two parts. Set aside. 4 For the Filling: Place the onion, chile and cilantro in a bowl. Add the lime juice and salt and stir. Spread the chile paste on one side of the steaks. Spread the onion-cilantro mixture in a line lengthwise down the center of each pair of steaks. Place the quartered eggs and chorizo on top. Roll the steaks tightly around the filling, tucking in the ends. Secure with thread or toothpicks. Set aside while making the sauce. 5 For the Sauce: Heat the oil in a 12-inch skillet. Add the onion, cinnamon, cloves and cumin seeds and cook 2 minutes on medium heat. Add the tomatoes and cook until soft. Stir in the reserved chile paste. Place the beef rolls in the pan and cook 5 minutes. Add 1 cup water and bring to a boil. Lower the heat, cover and simmer until the meat is tender, about 45 minutes. This will allow the chorizo to cook completely. Lift the rolls from the sauce and let cool slightly. 6 To serve, slice into rounds. Spoon the sauce onto a flat serving dish and arrange the slices on top. 7 This recipe yields 6 servings.