A unique recipe for Mexican beef rolls stuffed with bacon and banana and cooked in a mild tomato sauce based on a dish from the cookbook "La Cocina Mexicana de Socorro y Fernando Del Paso."
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Course: Beef
Cuisine: Mexican
Keyword: bacon, bananas, beef, tomato sauce
Servings: 4servings
Calories: 565kcal
Author: Douglas Cullen
Ingredients
4very thin beef steaksabout 1 lb. of beef
1lb.tomatoabout 3 large tomatoes, 4 medium
2bananas
4strips bacon
¼medium white onion
½cupflour
1clovegarlic
1tsp.salt
½tsp.black pepper
1teaspoonsugar
1bay leaf
Instructions
PREPARING THE BEEF ROLLS
Cut each banana into 2 pieces. If they are very thick cut each piece in half lengthwise. You will have some leftover banana.
Wrap each piece of banana with one strip of bacon.
Roll the beef around the bacon-wrapped banana.
Secure each roll firmly with a toothpick.
Season generously with salt and pepper.
Flour the rolls.
Heat 4 tablespoons of cooking oil in a large frying pan and add the rolls to brown them.
Thoroughly brown the rolls on all sides.
When they are fully browned place them on a plate and set them aside while you prepare the sauce.
PREPARING THE TOMATO SAUCE
Blend the tomato, onion, and garlic with no added water for 2 minutes until the sauce is smooth.
Strain the sauce into a mixing bowl to remove the seeds and skin. Don't skip this step.
In the same frying pan that you browned the beef rolls add 2 tablespoons of oil and bring the pan to medium-hot.
Pour the sauce into the pan to fry it, which is called "seasoning" it.
Bring the sauce to a boil.
COOKING THE BEEF ROLLS
Reduce the sauce from a boil to a simmer.
Place the beef rolls into the sauce and cook for 25 minutes.
Turn the rolls every 5 minutes and spoon sauce over them so that they cook evenly.
SERVING
Place the four beef rolls on a serving plate and spoon the sauce over them.
Serve immediately.
Notes
Serving Recommendation
This dish is best eaten immediately. It doesn't really reheat well.
Substitutions
The tomato sauce for this dish doesn't call for any chile. If you want some heat in the sauce, add ½ to 1 chile serrano when you blend the tomato, onion, and garlic.