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Mexican Beef Rolls in Tomato Sauce
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."
bacon, bananas, beef, tomato sauce
very thin beef steaks
about 1 lb. of beef
about 3 large tomatoes, 4 medium
medium white onion
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
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.
Place the four beef rolls on a serving plate and spoon the sauce over them.
This dish is best eaten immediately. It doesn't really reheat well.
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.
salsa roja recipe
would also go well with this dish.
Mexican Food Journal - mexicanfoodjournal.com