Mexican Rouladen Recipes

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CHICKEN ROULADES WITH CHORIZO AND MANCHEGO



Chicken Roulades with Chorizo and Manchego image

Provided by Anne Burrell

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 21

4 boneless skinless chicken breasts
Extra-virgin olive oil
1 onion, cut into 1/4-inch dice
Kosher salt
Pinch crushed red pepper
1 clove garlic, smashed and finely chopped
1/2 pound Mexican chorizo, casing removed
1/2 cup breadcrumbs
1/2 cup grated aged Manchego cheese
1/2 bunch fresh Italian parsley, finely chopped
1/4 cup sliced almonds, toasted and roughly chopped
1 egg
1/2 cup flour
2 eggs
1 cup panko breadcrumbs
Extra-virgin olive oil
Kosher salt
1 shallot, finely chopped
1/4 cup sherry vinegar
2 cups chicken stock
2 tablespoons (1/4 stick) unsalted butter

Steps:

  • For the stuffing: Carefully slice through the chicken breasts to open the thickest part like a book. Place the chicken breasts in between plastic wrap and pound lightly with the flat side of a meat mallet to flatten and even out the chicken. Reserve.
  • Coat a large saute pan with olive oil, add the onions and sprinkle with salt and a pinch of crushed red pepper. Bring the pan to a medium-high heat and cook the onions until they are soft and very aromatic but have no color, 7 to 8 minutes. Toss in the garlic and cook for 1 to 2 minutes.
  • Crumble the chorizo and add to the pan. Cook the chorizo until it is cooked through, 5 to 6 minutes. Remove the pan from the heat and let cool slightly.
  • Transfer the chorizo mixture to a mixing bowl and stir in the breadcrumbs, Manchego, parsley, almonds and egg. Taste to make sure the stuffing is delicious.
  • Divide the filling among the 4 chicken breasts. Make a log of stuffing across the widest part of the chicken breast. Fold the ends over the stuffing and roll the chicken up to enclose the stuffing. Secure the rolls shut with a toothpick.
  • For the breading: Set up a standard breading procedure with 3 bowls: 1 with flour, 1 with 2 eggs beaten together with 2 tablespoons water and 1 with the panko breadcrumbs.
  • Dust each chicken roll lightly with flour, then dip in the egg wash and then roll in the panko. Once all the chicken rolls have been breaded, let them hang out in the fridge for at least 1 hour.
  • Preheat the oven to 350 degrees F.
  • Add olive oil to a large, straight-sided saute pan until it reaches a depth of 1/2-inch and bring the pan to a medium-high heat.
  • Brown the chicken rolls on all sides. When the chicken is brown, remove from the pan and blot on paper towels. Transfer the rolls to a sheet tray and place in the oven for 8 to 10 minutes.
  • For the sauce: Add a few drops of oil to a saute pan and add the shallots. Sprinkle with salt and bring the pan to a medium heat. Cook the shallots for 3 to 4 minutes and then add the sherry vinegar. Reduce the vinegar by half. Add half the chicken stock, season with salt and bring it to a boil. When the stock has reduced by half, add the remaining stock and reduce by half again. Taste and adjust the seasoning if needed (it probably will).
  • Turn the heat to medium and swirl in 1 pat of butter at a time.
  • Remove the chicken from the oven, slice each roll into 4 or 5 slices, plate and spoon the sauce over.
  • Wine Pairing Suggestion: Albarino (Spanish wine goes with the Spanish ingredients).

ROPA VIEJA ROULADE



Ropa Vieja Roulade image

This rolled flank steak has a surprise inside: all the flavors of the Cuban stew ropa vieja arranged in a pretty pinwheel.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 12

3 poblano peppers
2 red bell peppers
1 large white onion, sliced into 1-inch-thick rounds
One 2-pound flank steak
1/2 cup cilantro leaves, finely chopped
1/3 cup tomato paste (3 ounces)
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon dried oregano, preferably Mexican
6 scallions, white and light green parts only, finely chopped
Kosher salt
1/2 cup pimento-stuffed Spanish olives

Steps:

  • Prepare an outdoor grill for direct and indirect grilling. (If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.) Cook the poblano and bell peppers on the grill, turning occasionally, until completely charred on the outside, about 15 minutes. Transfer to a bowl and cover with a plate to steam for about 10 minutes.
  • Meanwhile, grill the onions until golden and soft, about 10 minutes. Transfer to a plate. Peel the poblano and bell peppers and remove and discard the stems and skins. Cut the flesh into 1/2-inch strips and set aside. (Keep the poblano strips separate from bell pepper strips.)
  • Set the steak on a cutting board. Using a long thin knife and starting at the thin, narrow end of the steak, slice it in half horizontally leaving 2 inches of the meat uncut at the wide end of the steak so the pieces stay attached. Open it up like a book so you have one long piece. Pound the steak with a meat mallet to an even thickness of about 1/4 inch.
  • Arrange the steak flat on a work surface with a long side facing you. Combine the cilantro, tomato paste, oil, cumin, oregano, scallions and 2 teaspoons salt in a bowl. Spread the paste all over the top of the steak. Working in three batches, arrange vertical stripes of the poblanos, bell peppers, onions, and olives on the steak until the steak is covered, leaving 2 inches empty at each end.
  • Roll up the steak like a jelly roll, starting at one of the short ends. Tie the steak closed around the circumference with butcher's twine at 2-inch intervals. Tie one more piece of twine lengthwise around the steak.
  • Put the steak on the direct heat side of the grill and cook, turning, to brown all 4 sides, about 2 minutes per side. Move the steak to the indirect heat side of the grill, cover and cook, turning occasionally, until the center of the steak registers 115 degrees F on an instant-read thermometer, 25 to 30 minutes for a steak that is well-done on the outside and medium-rare in the center. (Test frequently; the time will vary based on the temperature of your grill.) Let the steak rest about 10 minutes.
  • Untie the steak and cut it into 6 thick slices.

THE BEST BEEF ROULADEN



The Best Beef Rouladen image

Okay, warning! This is a lot of work and I only make it on special occasions, but it really is the best! Very authentic I believe.

Provided by Jan in Lanark

Categories     Meat

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 18

2 1/2 lbs round steaks, thinly sliced
4 tablespoons butter, divided
1 medium onion, chopped
1/2 lb ground veal
1/2 cup fresh rye breadcrumbs
1/4 cup chopped fresh parsley
2 tablespoons capers
1/4 teaspoon marjoram
1/4 teaspoon salt
1/4 teaspoon pepper
2 -3 tablespoons Dijon mustard
2 dill pickles, cut lengthwise into 8 strips
7 -8 slices bacon, cut in half
flour (for dredging)
1 cup beef stock
1/2 cup dry red wine
1/2 cup tomato puree
1/2 cup sour cream (optional)

Steps:

  • Pound beef with a meat pounder to about 1/4 inch thick and trim meat into rectangles, about 3 by 5 inches. You should have 12 to 15 pieces.
  • Heat 2 T. of the butter in a skillet and sauté onion until tender. Add veal and cook until no longer pink.
  • In a bowl combine veal-onion mixture with breadcrumbs, parsley, capers, marjoram, salt and pepper. Mix well.
  • Spread each beef slice with a little mustard. Place a heaping tablespoon of filling and 1 piece of pickle in the center and roll.
  • Wrap a piece of bacon around the roll and tie with string. Dredge in flour.
  • Any leftover filling can be added to the sauce.
  • Heat the remaining 2 T. butter in a large heavy skillet and brown the rouladen.
  • Combine beef stock, wine, tomato pureé and leftover filling and add to the pan.
  • Cook, covered, for about 1 1/2 hours or until meat is tender.
  • Remove rouladen to a warm platter and discard string.
  • Skim fat from gravy and , if desired, blend in sour cream and simmer, stirring, for 5 minutes.
  • Pour gravy over rouladen and serve with spaetzle or riced potatoes.

Nutrition Facts : Calories 537, Fat 29.9, SaturatedFat 12.5, Cholesterol 177.1, Sodium 1058.7, Carbohydrate 6.1, Fiber 1.3, Sugar 2.9, Protein 55

CHEF JOHN'S BEEF ROULADEN



Chef John's Beef Rouladen image

For something that looks and tastes as impressive as this beef rouladen, it's actually one of the simplest stuffed meat recipes I know. You can pretty much use any cheap cut of beef; I used round steak, but rump, chuck, flap meat, and other similar cuts will work work.

Provided by Chef John

Categories     World Cuisine Recipes     European     German

Time 1h50m

Yield 2

Number Of Ingredients 13

2 (6 ounce) (1/4 inch thick) slices of beef round
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
4 strips bacon
paprika, or to taste
½ onion, sliced into half-rings and separated
6 dill pickle spears
1 tablespoon vegetable oil
2 tablespoons butter
¼ cup all-purpose flour
3 cups beef broth
salt to taste

Steps:

  • Place slices of beef on a work surface, Season both sides with kosher salt and pepper. Spread one side with mustard. Place bacon strips on the mustard and sprinkle with paprika. Arrange onion slices cross-wise on the beef. Then evenly space 3 pickle slices across each slice of beef. Keep about an inch of the narrowest end of the beef slice free of toppings to facilitate rolling it up.
  • Roll each slice of meat, beginning from the wider of the two short ends, working to keep all ingredients inside the roll. Rolls should be nice and tight. Secure the rolls (seam side down) with 3 loops of butcher's twine, one in the middle and one at each end. Trim excess string.
  • Heat vegetable oil over medium-high heat in a large saucepan. Cook beef, turning and browning well on all sides, about 8 minutes. Remove meat from pan. Reduce heat to medium-low. Melt butter in the pan; whisk in the flour, cooking for about 1 minute. Pour in cold beef broth and whisk vigorously to combine. Raise heat to medium-high and simmer until sauce begins to thicken, about 1 minute.
  • Transfer beef rolls to pan along with accumulated juices. Reduce heat to very low. Simmer gently, covered, turning rolls every 20 minutes or so, until beef is tender, about 1 1/2 hours. When the tip of a sharp knife can easily be inserted into the beef roll, the meat is done.
  • Transfer meat to dish to allow it to rest. Raise heat to high and bring cooking liquid to a simmer to thicken slightly to make a gravy, about 1 minute. Serve rouladen with gravy.

Nutrition Facts : Calories 640.8 calories, Carbohydrate 22.8 g, Cholesterol 141.3 mg, Fat 38.8 g, Fiber 2.5 g, Protein 47.8 g, SaturatedFat 15.7 g, Sodium 5266.1 mg, Sugar 2.4 g

ROULADEN



Rouladen image

My family loves this dish. Hope your family does too!!

Provided by WEE-B

Categories     Main Dish Recipes

Time 2h

Yield 6

Number Of Ingredients 8

6 (1/2 pound) sirloin tip steaks, thin cut
3 slices bacon, cut in half
2 dill pickles, cut into 3 wedges
prepared Dijon-style mustard
salt and pepper to taste
1 onion, cut into 6 wedges
2 tablespoons vegetable oil
2 (.75 ounce) packets dry brown gravy mix

Steps:

  • Place sirloin flat on a cutting board, spread on mustard and salt and pepper to taste. Place 1/2 strip bacon, 1 onion wedge, and 1 pickle wedge onto the steak. Roll making sure all items stay inside and tuck ends in. Tie up with butcher string. Repeat for each steak.
  • Heat 2 tablespoons of oil in a large stock pot, over medium heat. Brown meat well.
  • Pour in enough water to cover meat. Reduce heat to medium/low heat and cook for 1 hour.
  • When meat is cooked, stir in gravy mix. Heat through.

Nutrition Facts : Calories 471.6 calories, Carbohydrate 7 g, Cholesterol 130.8 mg, Fat 30.3 g, Fiber 0.7 g, Protein 40.4 g, SaturatedFat 10.5 g, Sodium 822.7 mg, Sugar 1.1 g

GERMAN ROULADEN



German Rouladen image

Meat rolls filled with bacon, onions and pickles. Delicious, easy recipe learned while visiting Germany.

Provided by Ron Oldham

Categories     World Cuisine Recipes     European     German

Time 1h30m

Yield 6

Number Of Ingredients 8

1 ½ pounds flank steak
German stone ground mustard, to taste
½ pound thick sliced bacon
2 large onions, sliced
1 (16 ounce) jar dill pickle slices
2 tablespoons butter
2 ½ cups water
1 cube beef bouillon

Steps:

  • Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
  • Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
  • Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
  • Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.

Nutrition Facts : Calories 264.3 calories, Carbohydrate 7.7 g, Cholesterol 59.4 mg, Fat 17.4 g, Fiber 1.8 g, Protein 19.1 g, SaturatedFat 7.6 g, Sodium 1449.5 mg, Sugar 4.1 g

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