Mexican Food Journal
Unique recipe for Mexican beef rolls stuffed with bacon and banana and cooked in a mild tomato sauce
- 4 very thin beef steaks (about 1 lb. of beef)
- 1 lb. tomato (about 3 large tomatoes, 4 medium)
- 2 bananas
- 4 strips bacon
- ¼ medium white onion
- ½ cup flour
- 1 clove garlic
- 1 tsp. salt
- ½ tsp. black pepper
- 1 teaspoon sugar
- 1 bay leaf
PREPARING THE BEEF ROLLS
Cut each banana into 2 pieces. If they are very thick cut each piece in half lengthwise. You will have some leftover banana.
Wrap each piece of banana with one strip of bacon.
Roll the beef around the bacon wrapped banana.
Secure each roll firmly with a toothpick.
Season generously with salt and pepper.
Flour the rolls.
Heat 4 tablespoons of cooking oil in a large frying pan and add the rolls to brown them.
Thoroughly brown the rolls on all sides.
When they are fully browned place them on a plate and set them aside while you prepare the sauce.
PREPARING THE TOMATO SAUCE
Blend the tomato, onion and garlic with no added water for 2 minutes until the sauce is smooth.
Strain the sauce into a mixing bowl to remove the seeds and skin. Don't skip this step.
In the same frying pan that you browned the beef rolls add 2 tablespoons of oil and bring the pan to medium hot.
Pour the sauce into the pan to fry it, which is called "seasoning" it.
Bring the sauce to a boil.
COOKING THE BEEF ROLLS
Reduce the sauce from a boil to a simmer.
Place the beef rolls into the sauce and cook for 25 minutes.
Turn the rolls every 5 minutes and spoon sauce over them so that they cook evenly.
Place the four beef rolls on a serving plate and spoon the sauce over them.