Oaxacan-style Stuffed Beef Rolls

Ingredients

In this adaptation of Falsomagro from Italian cuisine to Oaxacan cuisine, the main difference lies in the sauce. While the original Italian version uses a tomato-based sauce, the Oaxacan-style Stuffed Beef Rolls are simmered in a rich and complex mole sauce. The filling also incorporates Oaxacan ingredients such as chorizo, almonds, and traditional herbs, adding a distinct flavor profile to the dish. We alse have the original recipe for Falsomagro, so you can check it out.

• 4 beef round steaks, thinly sliced (500g / 1.1 lb) 4 beef round steaks, thinly sliced (500g / 1.1 lb)
• 100g (3.5 oz) chorizo, finely chopped 100g (3.5 oz) chorizo, finely chopped
• 1/4 cup raisins (40g) 1/4 cup raisins (40g)
• 1/4 cup almonds, chopped (35g) 1/4 cup almonds, chopped (35g)
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh mint, chopped 2 tablespoons fresh mint, chopped
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 2 cups mole sauce (470ml) 2 cups mole sauce (470ml)
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 7g)
• Carbohydrates: 15g (Sugars: 8g)
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the chorizo, raisins, almonds, cilantro, mint, salt, and pepper.
2. 2.
   Lay the beef slices flat and divide the filling mixture evenly among them, spreading it over the surface of each slice.
3. 3.
   Roll up the beef slices tightly and secure with toothpicks or kitchen twine.
4. 4.
   Heat olive oil in a large skillet over medium-high heat. Brown the beef rolls on all sides until golden brown.
5. 5.
   Pour the mole sauce into the skillet, covering the beef rolls. Reduce the heat to low, cover, and simmer for 45 minutes to 1 hour, or until the beef is tender.
6. 6.
   Remove the toothpicks or twine before serving.
7. 7.
   Serve the Oaxacan-style Stuffed Beef Rolls with extra mole sauce on top, accompanied by rice or tortillas.

Treat your ingredients with care...

• Chorizo — Use a high-quality, flavorful chorizo for the best results. If you prefer a milder flavor, you can opt for a mild chorizo variety.
• Mole sauce — If you don't have access to ready-made mole sauce, you can make your own by following a traditional Oaxacan mole recipe. It requires a variety of ingredients such as chilies, spices, chocolate, and nuts.

Tips & Tricks

• To enhance the flavors, marinate the beef rolls in the mole sauce for a few hours or overnight before cooking.
• If you prefer a spicier dish, add some chopped jalapenos or serrano peppers to the filling mixture.
• Serve the Oaxacan-style Stuffed Beef Rolls with a side of traditional Oaxacan black beans and Mexican rice for a complete meal.
• If you can't find beef round steaks, you can use flank steak or sirloin steak as a substitute.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a delicious meal later.

Serving advice

Serve the Oaxacan-style Stuffed Beef Rolls on a platter, garnished with fresh cilantro leaves. Accompany it with warm tortillas or steamed rice to soak up the flavorful mole sauce.

Presentation advice

Arrange the beef rolls neatly on the platter, ensuring they are evenly spaced. Drizzle some extra mole sauce over the rolls for an appetizing presentation. Garnish with a sprinkle of chopped fresh mint or cilantro for a pop of color.