Tag - mexican food

Pipian Verde con Bistec en Relleno (Stuffed Beef Rolls) Recipe

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.

recipe

INGREDIENTS:

  • 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.

10. Enjoy!

**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!

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Postcard From: Yucatán, Mexico

Read all about Mary’s culinary journey through Yucatán, Mexico:

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“Today is sadly my last day at the amazing Hacienda Petac in Mexico’s breathtaking Yucatan. It has been such an extraordinary experience! We helped to prepare delicious meals. Of course all of the produce and ingredients were so fresh and amazing, and we teamed up with the hotel chefs and staff to cook up a storm. Everything is so colorful and pretty. We’ve also been visiting many of Mexico’s stunning sights. One of the highlights was Merida’s market, which was lively and bustling and we also saw some of of the area’s Mayan archeological ruins. Rope hammocks are strung everywhere at the Hacienda Petac, which we took advantage of when we went to simply chill out and nap. We are also making good use of the hotel’s open air spa, which looks out over lush green gardens and is such a beautiful experience to be a part of while you’re having a massage. Tonight we bid farewell with the music of the Trova Trio on the hotel’s terrace under the stars. We’ve gotten to know that, here in paradise, romance is everywhere and we will certainly return.” 

-Mary from Colombus, Ohio

Jealous of Mary? Check out this 2 for 1 deal on our Culinary Adventure through the Heart of the Yucatán!