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Bistec Enrollado en Salsa

With just a little effort, you could serve up this fancy looking plate of bistec enrollado with all those home-style flavors that we love!
Course Beef, Main Course
Cuisine Mexican
Servings 6 Servings

Ingredients

1 pound tomatillos

  • 3 serranos
  • 3 cloves garlic skins on
  • 1 med white onion
  • cilantro

asados con aceite

  • 1/2-3/4 cup of water
  • 6 milanesa steak or top round thin

season each side with salt and pepper

  • 1 large poblano previously roasted and chopped small
  • 2/3 charred onions chopped small
  • 1/3 cup sundried tomatoes chopped small
  • Kosher salt
  • Black Pepper
  • 1 1/2 teaspoons granulated garlic powder
  • 5-6 ounces manchego cheese shredded
  • 4 tablespoons olive oil
  • 1/2 teaspoon Mexican oregano

Instructions

  • Preheat comal or griddle pan to medium heat. After a minute, add the tomatillos, onion, serranos and garlic. Drizzle some oil onto ingredients. The oil will help roast your ingredients quickly. Cook ingredients until skins begin to blister and char in spots. Remove the garlic after 10 minutes. The other ingredients could take up to 20-23 minutes. Transfer onto plate as they cook. Don't let the tomatillos burst open. Reserve ingredients.
  • In a bowl, combine the poblano, charred onion and sun dried tomatoes. Set aside.
  • On a flat surface, season the thin steaks lightly with salt and pepper on both sides. Fill down the center with some cheese and then with some of the poblano/tomato mixture. Use your hands to push ingredients down. Now, roll the steak away from you as tight as you can. Secure at the seam with 2 toothpicks. Set aside.
  • Peel the skins off of the garlic. To the blender add tomatillos, serranos, garlic, 1/3 of the onion, handful of fresh cilantro, 3/4 cup of water, 1/3 tsp. pepper and salt to taste. Blend on high until very smooth. Taste for salt and set aside.
  • To a large skillet, add 4 tablespoons of oil and preheat at medium heat for 3-4 minutes. Sear and brown the bistec enrollado for 8-10 minutes, turning as needed.
  • Once browned nicely, pour in the salsa from blender. Add oregano. Reduce heat, cover and continue cooking for 15-20 minutes.

Notes

If you prefer, you can switch out the beef for your favorite protein. As long as they are pounded out thin, they should work for this recipe. I have even used thin sliced white fish filets.