Arrollado de Malaya with Chipotle Sauce

Ingredients

• 2 pounds (900g) beef Malaya 2 pounds (900g) beef Malaya
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, finely chopped 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped 1 green bell pepper, finely chopped
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 chipotle peppers in adobo sauce, finely chopped 2 chipotle peppers in adobo sauce, finely chopped
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 7g
• Carbohydrates (total, sugars): 7g, 4g
• Protein: 38g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   Lay the beef Malaya flat on a cutting board and season with salt and pepper.
3. 3.
   In a skillet, heat the vegetable oil over medium heat. Add the onion, garlic, and bell peppers. Sauté until softened.
4. 4.
   Add the cumin powder, dried oregano, and paprika to the skillet. Cook for another minute to toast the spices.
5. 5.
   Remove the skillet from heat and let the mixture cool slightly.
6. 6.
   Spread the vegetable mixture evenly over the beef Malaya.
7. 7.
   Roll the beef tightly, securing it with kitchen twine at regular intervals.
8. 8.
   Heat a large oven-safe pot or Dutch oven over medium-high heat. Add the rolled beef and sear on all sides until browned.
9. 9.
   Pour the beef broth into the pot, covering the beef partially.
10. 10.
    Cover the pot with a lid and transfer it to the preheated oven. Cook for about 2.5 to 3 hours, or until the beef is tender.
11. 11.
    While the beef is cooking, prepare the chipotle sauce. In a small saucepan, combine the chipotle peppers, tomato sauce, and lime juice. Simmer over low heat for 10 minutes.
12. 12.
    Once the beef is cooked, remove it from the pot and let it rest for a few minutes. Remove the kitchen twine and slice the beef into thick rounds.
13. 13.
    Serve the sliced Arrollado de Malaya with the chipotle sauce drizzled on top. Garnish with fresh cilantro.

Treat your ingredients with care...

• Beef Malaya — Make sure to choose a well-marbled cut of beef for maximum tenderness and flavor.
• Chipotle peppers in adobo sauce — Adjust the amount according to your spice preference. Add more for extra heat or reduce for a milder sauce.

Tips & Tricks

• For a smokier flavor, you can add a small amount of liquid smoke to the chipotle sauce.
• If you prefer a thicker sauce, simmer it for a longer time to reduce and concentrate the flavors.
• Serve the Arrollado de Malaya with warm tortillas and a side of Mexican rice for a complete meal.

Serving advice

Serve the sliced Arrollado de Malaya on a platter, drizzled with the chipotle sauce. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Arrange the sliced beef rolls neatly on the platter, with the chipotle sauce drizzled over them. Place a sprig of fresh cilantro on top for an elegant touch. Serve with a side of Mexican rice and warm tortillas.