Recipe courtesy of Señora Estela Salas Silva, of Casa Carmelita in Tlaxcala, Mexico.
In the last 25 years, Estela Salas Silva and her husband, Jon, have hosted and taught cooking classes to hundreds of culinary adventurers. To celebrate this exciting milestone, we’ve put together an anniversary package that includes favorite recipes–of guests and the hosts themselves–from the last 25 years. To give you a taste, here is a traditional Pueblan dish called Pipian Verde con Bistec en Relleno.
- 2 pounds thinly sliced beef
- 6 pieces each raw bacon and ham, sliced into strips
- 4 potatoes, cut french fry style
- 2 dozen string beans, cut in half diagonally
- 6 carrots, cut lengthwise french fry style
- Pipian Verde Sauce (ingredients below)
PIPIAN VERDE SAUCE INGREDIENTS:
- 1 bunch lettuce leaves
- 2 sprigs parsley
- 2 sprigs fresh (or 2 tablespoons dry) epazote
- 2 small fresh serrano chilies (stems removed)
- 4 – 5 big tomatillos
- 2-3 radish leaves
- 5 sprigs of cilantro
- 2 green onions
- 1/4 onion
- 1/4 cup green pumpkin seeds, roasted
- 1/3 cup sesame seeds, roasted
- 2 large cloves garlic
- 1/2 teaspoon cumin seed
- 1 or 2 tablespoons olive oil
- 3 cups chicken stock
- 1 cup water
1. Lay beef flat and place strips of ham, bacon, potato and vegetables in the center.
Sprinkle with salt and pepper. Save any leftover stuffing ingredients and add to
sauce in step 9 below.
2. Roll tightly into cigar shapes and secure in the middle with a toothpick.
3. Fry sesame seeds in hot dry pan until lightly brown and begin to pop and remove.
4. Fry pumpkin seeds in hot dry pan until they begin to pop and remove.
5. Puree sesame and pumpkin seeds in blender with cumin, garlic and ½ cup water.
6. Heat olive oil, stirring, add blended ingredients from above, salt to taste and sauté for 5 minutes.
7. Puree the first nine ingredients with 1 cup water for 2 minutes. Stirring slowly in one direction
only, add to above seed puree (rapid stirring or back and forth will have a tendency to cause the
sauce to separate).
8. Add the chicken stock and stir again in one direction only for 5 minutes.
9. Place rolled meat into sauce with leftover stuffing from above (step 1) and simmer lively for
about ½ hour or until the vegetables inside are soft.
**The sauce for this dish can be made ahead and frozen for up to 6 months. To do this, prepare sauce as above adding a little more tomatillos but DO NOT add any chicken stock. When you want to make dish, cook meat as above, defrost sauce, heat, add chicken stock, meat and cook for 20 minutes.
Ready to learn more of Chef Estela’s delicious culinary secrets? Click here to learn more about our Taste of Puebla 25th Anniversary Culinary Holiday. Availability is limited!