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 6Servings
Ingredients
1 pound tomatillos
3serranos
3clovesgarlicskins on
1med white onion
cilantro
asados con aceite
1/2-3/4cupof water
6milanesa steak or top roundthin
season each side with salt and pepper
1large poblanopreviously roasted and chopped small
2/3charred onionschopped small
1/3cupsundried tomatoeschopped small
Kosher salt
Black Pepper
1 1/2teaspoonsgranulated garlic powder
5-6ouncesmanchego cheese shredded
4tablespoonsolive oil
1/2 teaspoonMexican 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.