Mexican Stuffed Beef Fillets Recipes

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STUFFED POBLANO PEPPERS



Stuffed Poblano Peppers image

Chiles Rellenos, an easy to follow step by step photo tutorial. Enjoy making these delicious stuffed poblano peppers with ground beef picadillo at home.

Provided by Mely Martínez

Categories     Beef

Time 1h35m

Number Of Ingredients 16

1 pound of ground beef
2 Tablespoons of vegetable oil
1 cup of finely diced carrots (about 2 medium carrots)
1 cup of finely diced potatoes (about 2 small potatoes)
1/2 Large onion finely chopped
2 garlic cloves minced
2 medium tomatoes (coarsely chopped)
1/2 cup of water
1/2 teaspoon of ground cumin
salt and pepper to taste
1 cup of green peas
6 Medium size poblano peppers roasted (cleaned and seeds)
About 3/4 cup of flour
4 eggs separated
1/2 teaspoon of salt
About 1 cup of oil or more to fry the stuffed peppers

Steps:

  • Chiles Rellenos: Place a skillet over a medium-high heat. Add oil to warm and add the ground meat to cook breaking down the lumps that form. About 5 minutes. Add the onion and garlic until slightly translucent. Add the carrots and keep cooking for about 5 more minutes. After that time add the potatoes to cook stirring frequently.
  • While the meat and vegetables are cooking, place the tomatoes and water in the blender process to form a puree. Add this tomato puree to the skillet and stir in the rest of the ingredients. Simmer until vegetables are cook and liquid has reduced and very little remains. In case the liquid has reduced before the vegetables are cooked add some more water during the cooking process. Cool before stuffing the peppers.
  • Once your peppers are clean and seed removed dry them with a paper towel. Gather all your ingredients for the final preparation.
  • Stuff the pepper using a spoon being careful not to overstuff or the fill will spill while frying it.
  • In a large frying pan heat the oil. The oil should be about 3/4 in. deep. While the oil heats beat the egg whites until they form stiff peaks and then stir in the yolks one by one while beating until you have a fluffy batter season with salt.
  • Spread the flour on a large plate and coat the peppers lightly, one by one. Shake off any excess of flour. Making sure they do not open while doing this step.
  • Once the peppers are covered with the flour, dip into the beaten eggs making sure it is well coated.
  • Carefully place the peppers in the hot oil, do not overcrowd the skillet. Fry each side until it gets a deep golden color. It will take a few minutes on each side. It takes practice to master this step, use a large spatula to help you turn the peppers gently. Place the pepper on a paper towel to absorb the oil.

Nutrition Facts : ServingSize 1 g, Calories 569 kcal, Carbohydrate 28 g, Protein 22 g, Fat 42 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 163 mg, Sodium 312 mg, Fiber 6 g, Sugar 7 g, UnsaturatedFat 27 g

MEXICAN STUFFED BEEF FILLETS



Mexican Stuffed Beef Fillets image

Make and share this Mexican Stuffed Beef Fillets recipe from Food.com.

Provided by Bergy

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

4 anaheim chilies, chopped, seed removed or 2 (4 ounce) cans diced green chili peppers
1 cup chopped onion
4 garlic cloves (less for the timid)
1 tablespoon lite olive oil
1/2 cup monterey jack cheese, grated
3 tablespoons fine breadcrumbs
6 beef tenderloin steaks, 1 inch thick
salt & pepper

Steps:

  • Heat a skillet and cook the onions, peppers and garlic in the tbsp of oil until tender but not brown. Remove from heat and stir in the cheese and breadcrumbs.
  • While the stuffing is cooking cut a slit in each steak about 3" long and 1 1/2- 2" deep.
  • Season the pockets with salt and pepper.
  • Put about 2 tbsp in each steak pocket and secure with wooden toothpicks.
  • Cover the steaks and chill.
  • You may now BBQ them (this is how I always do them) or broil.
  • To BBQ have the heat medium/high.
  • Spray the grill with oil and cook uncovered for 5 minutes, flip and continue cooking until they reach desired doneness (7-9 minutes more for medium).
  • Check after 5 minutes with a meat thermometer: med-rare 145°F, med 160°F, and well done 175°F.
  • Slide the thermometer into the middle on the top piece of steak from the side towards the middle of the steak.
  • To broil place steaks 3-4" from heat turning once allowing approx 10 minutes total time.

MEXICAN STUFFED SHELLS



Mexican Stuffed Shells image

This is a great alternative to Italian-style stuffed shells. Serve this with sour cream and chips and salsa.

Provided by AIMEE.HOWE

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 5

Number Of Ingredients 9

36 jumbo pasta shells
1 pound lean ground beef
1 cup water
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 cup shredded Cheddar cheese
1 (4 ounce) can chopped green chiles
1 (8 ounce) can tomato sauce
¾ cup picante sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 to 10 minutes. Drain well.
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning mix and simmer until thickened, about 5 minutes.
  • Stir refried beans, Cheddar cheese, and green chiles into ground beef; cook and stir until cheese is melted and mixture is smooth, about 5 minutes. Fill shells with beef mixture.
  • Combine tomato sauce and picante sauce in a saucepan over medium-low heat; cook and stir until heated through, 5 to 7 minutes. Spread 1/2 cup sauce in the bottom of a 9x13-inch baking dish.
  • Arrange stuffed shells side-by-side in the baking dish and top with remaining sauce. Cover dish with aluminum foil.
  • Bake in the preheated oven for 40 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 657 calories, Carbohydrate 75.8 g, Cholesterol 85.7 mg, Fat 22.2 g, Fiber 8.5 g, Protein 36.6 g, SaturatedFat 10.3 g, Sodium 1712 mg, Sugar 7 g

STUFFED MEXICAN FLANK STEAK



Stuffed Mexican Flank Steak image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 1h30m

Yield Eight or more servings

Number Of Ingredients 18

4 cups crumbled corn and cheese bread (see recipe) (made at least one day in advance)
1 flank steak, about 1 3/4 to 2 pounds
Salt to taste, if desired
Freshly ground pepper to taste
5 tablespoons safflower, corn or peanut oil
2 cups finely chopped onions
1 cup finely chopped celery
1 cup finely chopped green peppers
2 tablespoons finely minced garlic
2 eggs, lightly beaten
4 bottled pickled jalapeno peppers
2 tablespoons finely chopped parsley
2 tablespoons chili powder
1 teaspoon dried cumin
1 teaspoon dried oregano, crumbled
1 cup drained, crushed canned tomatoes, preferably imported
1 cup fresh or canned beef broth
Mexican table sauce (see recipe), optional

Steps:

  • Preheat the oven to 350 degrees.
  • Put the crumbled corn bread in a large mixing bowl and set aside.
  • Place the flank steak on a flat surface. Hold a long, sharp carving knife parallel to the surface and cut the steak lengthwise in half to make two long rectangles of equal thickness. This may be done by the butcher. Sprinkle the meat with salt and pepper.
  • Heat two tablespoons of the oil in a skillet and add half of the onions, half of the celery, half of the green peppers and half of the garlic. Cook, stirring, until the mixture is wilted. Let cool briefly. Add this to the corn bread. Add salt, pepper and the eggs.
  • Remove and discard the stems of the jalapeno peppers. Chop the peppers and add them to the bowl. Add the parsley and blend well with the fingers.
  • Spoon equal portions of the cornbread mixture onto each half of the meat. Carefully roll the meat jellyroll-style, starting at the narrower end of each portion of the meat. It will be almost impossible to enclose the filling without a portion of it falling out. This is a minor problem. Continue to roll and enclose each filling as neatly as possible. Tie the meat with string in several places to secure it.
  • Heat the remaining three tablespoons of oil in a skillet and add the stuffed meat rolls. Brown the meat as neatly as possible on all sides, turning it carefully. Once more, a portion of the filling will fall into the skillet, which is to be expected.
  • When the meat is browned, scatter the remaining onions, celery, green peppers and garlic around the rolls. Sprinkle the vegetables with the chili powder, cumin and oregano. Stir to blend and add the crushed tomatoes, broth, salt and pepper. Stir.
  • Bring to the boil, cover and place in the oven. Bake about one hour. Transfer the meat to a serving dish and remove the strings. Pour the sauce into a saucepan and skim off the excess fat. Bring to the boil.
  • Cut the meat into rounds and serve hot with the sauce. Serve with Mexican table sauce on the side, if desired.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 20 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 6 grams, Sodium 675 milligrams, Sugar 5 grams, TransFat 0 grams

BEEF-STUFFED SOPAIPILLAS



Beef-Stuffed Sopaipillas image

After my brothers' football games when we were kids, we would all descend on a local restaurant for their wonderful Southwestern stuffed soapaipillas. This recipe takes me back to that delicious childhood memory. Even my Canadian husband raves about these! -Lara Pennell Irving, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 19

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 cup water
1/4 cup evaporated milk
1-1/2 teaspoons canola oil
Additional oil for frying
FILLING:
1 pound ground beef
3/4 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
SAUCE:
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup chicken broth
1 can (4 ounces) chopped green chilies
1/2 teaspoon onion powder
2 cups shredded cheddar cheese

Steps:

  • In a large bowl, combine the flour, salt and baking powder. Stir in water milk and oil with a fork until a ball forms. On a lightly floured surface, knead dough gently for 2-3 minutes. Cover and let stand for 15 minutes. Divide into four portions; roll each into a 6-1/2-in. circle. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry circles, one at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels., In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the salt, garlic powder and pepper. In a large saucepan, combine the soup, broth, chilies and onion powder; cook for 10 minutes or until heated through. , Cut a slit on one side of each sopaipilla; fill with 1/2 cup of meat mixture. Top with cheese. Serve with sauce.

Nutrition Facts :

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