Rollo de Carne Con Tocino~ Bacon Wrapped Stuffed Meatloaf

Rollo de Carne Con Tocino-Bacon Wrapped Stuffed Metloaf

A couple of years ago for Mothers Day, I asked my family and friends to share any special recipes, from their Moms, aunts or sisters that were special to them. My cousin Ofelia Lopez shared her sister Leticia’s recipe for “rollo de carne.” It’s basically a meatloaf, stuffed with salami, spinach and cheese. Then it’s all wrapped with bacon! Wow! When she first sent me the recipe, I knew I would have to invite friends over to share this tasty, and very hearty dish, LOL! You can most certainly cut the recipe in half for a smaller family of four. I am looking forward to preparing again this fall and adding my own twist to it. Don’t you just love family recipes? Gracias a mis primas Ofelia y Leticia!

Yields up to 8-10 Servings


2 pounds 80/20 ground chuck
1/2 cup bread crumbs
6 tablespoons ketchup
1 cup finely diced white onion
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon red pepper flakes
6 ounces salami, sliced
6 ounces cooked spinach (squeeze all the liquid out)
8 ounces Manchego cheese, shredded (I used sliced pepperjack cheese; I could not find Manchego)
1/2 pound bacon


1. If using fresh spinach, cook it, strain all the liquid out and let it cool. Preheat the oven to 350ºF.

2. In a large bowl, combine the beef, bread crumbs, ketchup, onions, salt, pepper, garlic powder and red pepper flakes. Using your hands, mix all the ingredients well, set aside.

3. Line a baking pan with easy release foil paper. Transfer the beef onto baking sheet and spread it out with your hands to an 11×14 size, more or less. Lay the salami slices out evenly, then the cheese, finally the spinach.

4. Using the foil  paper to help you, start to form a roll, using the  paper to push the meat forward. Once you have it rolled, add the bacon slices over top. Take the foil paper and wrap it around the meat roll as tight as you can without squeezing it too much. Transfer the meat roll to a smaller baking dish.

5. Bake for 1 hour, open up foil to expose bacon and broil for a few minutes to crisp up the bacon. Never leave the broiler unattended. Remove from oven and let sit for 20 minutes before slicing. Yields up to 8 servings. Serve with your favorite side of potatoes, rice or veggies.

Rollo de Carne Con Tocina-Bacon Wrapped Stuffed Meatloaf


Rollo de Carne Con Tocino-Bacon Wrapped Stuffed Meatloaf


Rollo de Carne Con Tocina-Bacon Wrapped Stuffed Meatloaf


Rollo de Carne Con Tocino-Bacon Wrapped Stuffed Meatloaf


Rollo de Carne Con Tocino- Bacon Wrapped Stuffed Meatloaf


Chiles Acapulco~ Shrimp Stuffed Poblanos With Salsa Verde

Chiles Acapulco- Shrimp Stuffed Poblanos

Do you ever wonder how they come up with those names for dishes at your favorite Mexican restaurants? I do! Chiles Acapulco! I have visions of deep blue ocean water, white sands and fresh seafood at every meal, lol! I will be honest and tell you that I borrowed the title of this dish from a Mexican restaurant that we stumbled upon in September on one of our day trips here in central N.Y.  When you grow up eating authentic, homestyle Mexican food, it’s very difficult to convince yourself that any Mexican restaurant will live up to Mom’s cooking. But, once in a while, you have to take a chance and give it a try. I can’t remember the last time I ate at one of the local Mexican restaurants. We were quite a distance from home and the colorful window display was all it took to get me in the door. I will usually bypass all the typical dishes, such as tacos and enchiladas in search of something different or special. All I read was chiles rellenos de camaron (chiles stuffed with shrimp). Did not have to look any further. My only request was that they give me salsa verde instead of cheese sauce on my beautiful roasted poblano peppers. Done! They were delicious! I was inspired to prepare for our anniversary that coming week. It was so simple, but so tasty and comforting. My husband’s without any cheese, of course! Oh, and by the way, the very people at   were nice enough to send me a bottle of their tasty Extra Virgin Avocado Oil. I used it in many dishes for a whole week. I love avocado oil! 

Chiles Acapulco
Chiles Acapulco

Chiles Acapulco


4 large Poblanos, roasted, peeled and seeded

For Salsa Verde
1 1/2 pounds tomatillos, peeled and washed
1 small white onion, sliced in half
2 cloves garlic
4-6 chile serrano (or 2-3 large jalapeño), stems removed
Salt to taste

For Shrimp
20 jumbo shrimp, peeled and deveined (or1 pound smaller shrimp)
Kosher salt
Fresh cracked pepper
chile de arbol powder or cayenne pepper
garlic powder
avocado oil
Juice of 1 lime

You Will Also Need
1 -1 1/2 cups Chihuahua, Oaxaca or jack cheese, shredded
1/2 cup Mexican crema
chopped cilantro


For salsa: Add tomatillos, onion, serranos and garlic to a pot. Cover with water, bring to a boil, reduce heat and cook for 6-7 minutes. Using a slotted spoon, transfer ingredients to the blender. Add 1/2 cup of cooking water and salt to taste. Blend on high until smooth, set aside.

After you clean the shrimp, season to taste, with salt, pepper, chile de arbol, and granulated garlic. Drizzle with avocado oil. Set aside.

In a skillet, preheat 2 tablespoons of avocado oil to medium heat for 2-3 minutes. Cook the shrimp for 4-6 minutes, turning halfway through cooking time. If the shrimp are thick, I like to cover them while they cook to ensure they cook all the way through the middle. Remove shrimp from hot pan onto a plate and squeeze on the fresh lime juice. Set aside.

Pour the salsa into a saucepan and heat to low while you finish. To each poblano, add a light layer of shredded cheese. Stuff with 5 jumbo shrimp per poblano. Add a little more cheese, wherever it fits. Place chiles 400 degree F preheated oven for a 8-10 minutes or until cheese melts.

To plate: Add some warm salsa verde to the plate, top with stuffed poblano. Drizzle on some crema and garnish with chopped cilantro. Serve with rice and a fresh avocado salad.


Chiles Acapulco-Shrimp Stuffed Poblanos

I enjoy avocado oil for everyday cooking. It has a high smoke point and has just a mild flavor.

Chiles Acapulco-Shrimp Stuffed Poblanos

Shrimp and roasted poblanos! With or without the cheese, this was very tasty!  Chiles Acapulco-Shrimp Stuffed Poblanos

Easy roasting! Fifteen to twenty minutes under the broiler, turning as needed.

Chiles Acapulco-Shrimp Stuffed Poblanos

I had extra large shrimp and could just fit 4 in one poblano pepper. Ok, maybe 5! One peeking out on top.

Salsa Verde-Chiles AcapulcoSuper simple and delicious. Salsa Verde!

Chiles Acapulco
Chiles Acapulco

Be generous with the salsa on the plate. Enjoy! You can top with cheese and then melt under the broiler, but the cheese inside of the poblano was just enough.

Chiles Acapulco-Shrimp Stuffed Poblanos

My cheater trick for “crema”. Take regular sour cream(light or full fat), add enough lime juice and cold water to make it more liquid. Season with salt tot taste. Still tasty! 

Pork Carnitas

Pork Carnitas Tacos

I know this may not be for everybody, cooking in manteca (lard) … but this is how it is done. Had to try it at least once and share the recipe to keep the traditions going that I learned from my parents… If you can enjoy chicken wings by the dozen, then two pork carnitas tacos will are ok in once in a while. And if you really are not into the frying method, add th pork to the slow cooker and cook overnight. Next day, dice or shred and cook on high heat in just a few tablespoons of oil. Enjoy! — ¡Buen Provecho!

I wanted to point out a comment I received from a follower on this post. The store bought manteca(lard) is not the same manteca that is traditionally used in Mexican food. The naturally rendered manteca is not hydrogenated  like the store brands. Any fats or oil that are not natural are  the less healthy choice. The natural manteca is sold in authentic Mexican market, meat markets and some tortilla factories. But even the natural fats have fat and calories. Enjoy in moderation. Thanks!

Carnitas yield  6-8 servings


3 pounds pork butt, sliced into 2-inch chunks
1 tablespoon salt
2 pounds manteca (lard)
4 cloves garlic
Fresh lime juice

For the Salsa:
5 tomatillos, roughly chopped
2 serrano  or jalapeño peppers, chopped
Handful cilantro
1 clove garlic, sliced, optional
Juice of 1 lime
¼ cup water
Pinch of pepper
Salt to taste

Fresh Tomatillo Salsa

For salsa, add all of the ingredients to the blender and pulse to chop or blend for a smoother salsa. Taste for salt. Top with diced onions and chopped cilantro. Set aside.

Pork Carnitas

After I fry my carnitas, I like to drain them using my fine wire-mesh strainer. 



1. Add the pork to a large pot, fill with enough water to cover pork generously, add salt and cook for a good 2 to 3 hours or until pork is tender. Remove from water and let cool and dry completely.

2. In a heavy pot, add all the manteca and preheat on medium heat for a good 15 to 20 minutes. Add the cloves of garlic into manteca until it comes up to temperature. Remove before adding pork. 

3. Cook the pork pieces a few at a time in batches until they are brown and crispy on the outside. Drain onto wire rack or onto paper towels. Roughly chop before serving. Squeeze fresh lime juice over top. Serve with homemade corn tortillas, tomatillo salsa, chopped cilantro and diced onion.

Pork Carnitas Tacos




Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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