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."
Ingredients
- 4 very thin beef steaks (about 1 lb. of beef)
- 1 lb. tomato (about 3 large tomatoes, 4 medium)
- 2 bananas
- 4 strips bacon
- 1/4 medium white onion
- 1/2 cup flour
- 1 clove garlic
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 teaspoon sugar
- 1 bay leaf
Instructions
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PREPARING THE BEEF ROLLS
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Cut each banana into 2 pieces. If they are very thick cut each piece in half lengthwise. You will have some leftover banana.
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Wrap each piece of banana with one strip of bacon.
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Roll the beef around the bacon-wrapped banana.
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Secure each roll firmly with a toothpick.
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Season generously with salt and pepper.
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Flour the rolls.
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Heat 4 tablespoons of cooking oil in a large frying pan and add the rolls to brown them.
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Thoroughly brown the rolls on all sides.
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When they are fully browned place them on a plate and set them aside while you prepare the sauce.
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PREPARING THE TOMATO SAUCE
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Blend the tomato, onion, and garlic with no added water for 2 minutes until the sauce is smooth.
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Strain the sauce into a mixing bowl to remove the seeds and skin. Don't skip this step.
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In the same frying pan that you browned the beef rolls add 2 tablespoons of oil and bring the pan to medium-hot.
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Pour the sauce into the pan to fry it, which is called "seasoning" it.
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Bring the sauce to a boil.
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COOKING THE BEEF ROLLS
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Reduce the sauce from a boil to a simmer.
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Place the beef rolls into the sauce and cook for 25 minutes.
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Turn the rolls every 5 minutes and spoon sauce over them so that they cook evenly.
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SERVING
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Place the four beef rolls on a serving plate and spoon the sauce over them.
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Serve immediately.
Nutrition (per serving)
Nutritional values are estimates from the original source.