Enrollado de Res con Queso Fresco y Salsa Chipotle

* Exported from MasterCook *

Enrollado de Res con Queso Fresco y Salsa Chipotle

Recipe By : Cacique USA
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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***Enrollado de Res con Queso Fresco***
24 ounces Cacique Brand Queso Fresco -- cut in 1" strips
3 pounds skirt steaks
2 tablespoons oil
1 1/2 cups cilantro -- chopped
***Salsa Chipotle***
15 Roma tomatoes
3 medium onions -- sliced 1/2" thick
3 tablespoons garlic -- minced
2 teaspoons dried oregano
2 cups cilantro -- chopped
3 limes -- juice of
5 Chipotle chilies in adobo
salt and pepper -- to taste

Chipotle Sauce:
Toss the tomatoes in vegetable oil and preferably grill the onions,
sliced ½" thick and the tomatoes, over Mesquite coals. The tomatoes
should have charred skins (if not grilling, char tomatoes skins in a
very hot skillet and then add the onions with some vegetable oil to a
hot sauce pan) Add garlic and continue to cook for about 2 minutes. Add
the oregano, cilantro, and the chilies, which have been rinsed and
cleaned of their veins, and seeds and cook slowly, covered, for about 20
minutes. Let cool and then puree in the blender, adding the lime juice
and salt and pepper to taste. For spicier sauce, add some of the adobo
from the canned chilies.

Enrollado de Res con Queso Fresco:
Take a piece of the skirt steak and lay on a cutting board (there should
be a natural separation dividing the meat in two, making it appear like
a butterfly). Cut in two, down the middle with a meat cleaver. Pound the
meat slightly. Place the cheese on one end and roll up. Salt and pepper
to taste and brown on all sides in a hot oiled skillet. Bake in a 350º
oven for about 10 minutes. (Cheese should be slightly melted) Place on
serving platter and top with Salsa Chipotle and sprinkle with the
chopped cilantro.

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NOTES : Cacique USA
http://209.85.37.114/qsite.cgi?Sid=883899610&Pid=001