I have lost count, in this long succession, on what day of the lockdown this is. Words like weekend and Saturday have ceased to have meaning, at least for now. I choose, nevertheless, to call this whole situation “staying safe”, instead of “being stuck”. So I cook, and cook and I made these very tasty Steak Rolls in Ancho Sauce.
They are full of flavor, easy to make and ready to eat in a jiffy. The Ancho sauce imparts to the beef a deeper layer of fruity spiciness without being hot.
You probably know that Chiles Anchos are dried Poblanos. This type of chile, both fresh and dried, is widely used in many different regions of Mexico to prepare a multitude of dishes. Poblanos and Anchos are not usually scorchingly hot, although some can be. I added one tomato plus a can of fire roasted tomato to the sauce to be on the safe side.
I stuffed these Steak Rolls in Ancho Sauce with julienned potatoes and carrots. You can also add/use instead, if so desired, celery or parsnip. Add any leftover veggie strips to the sauce.
Also, if you have ever seen Milanesa (thinly sliced steaks) and have never used it in a recipe, this is your chance. You can use this versatile kind of cut in many different ways; additionally it cooks faster!
Remember to remove the tooth-picks that hold the rolls together before serving. Enjoy the rolls with rice and beans and have plenty of warm tortillas handy.
Ingredients
- 4 Milanesa steaks
- Salt and Pepper
- 2 Ancho peppers
- 1 small potato, peeled and julienned
- 2 carrots, peeled and julienned
- 1 medium ripe tomato
- 1/4 onion
- 2 peeled garlic cloves
- 1 cube beef flavor bouillon (or 1 TBSP. granulated beef bouillon)
- 1 14.5 oz Fire Roasted diced tomato can
- 1/4 cup vegetable oil, divided.
Instructions
- Season steaks with salt and pepper on both sides.
- Soak Ancho peppers in very hot water for 10 minutes to soften them.
- While peppers soak peel and julienne the potato and carrots.
- Assemble rolls by stuffing them with the julienned carrots and potatoes and securing them with a wooden toothpick.
- Brown rolls on every side using half of vegetable oil. Use tongs.
- Remove peppers from water and, wearing gloves, remove seeds. Reserve soaking liquid.
- Place peppers in blender with some of the soaking liquid and add tomato, onion, garlic cloves and bouillon and blend until pureed.
- Add remaining vegetable oil to a large pan/skillet, pass Ancho mix through a sieve, pouring it into the skillet. Add some more of the Ancho peppers soaking water and the fire roasted tomato, straight from the can and simmer sauce until no longer frothy.
- Add any leftover julienned carrots and potatoes to sauce.
- Add the rolls to the pan and simmer over medium heat for 20 minutes, basting rolls with sauce occasionally using a large spoon.
- Remove toothpicks and serve with rice and beans and enjoy with warm corn tortillas.
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