Spicy Beef Recipes - Bistec En Relleno Con Mole Verde

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BISTEC EN RELLENO CON MOLE VERDE

For the beef roullades:

thinly sliced beef

raw bacon and ham, sliced into strips

raw potato, cut french fry style

string beans cut into 1" pieces

For the mole:

a few lettuce leaves

1/4 cup roasted green pumkin seeds

1/3 cup roasted sesame seeds

2 small serrano chiles

4 tomatillos -- (4 to 5)

a few radish leaves

5 sprigs cilantro

2 green onions

1/4 onion

2 large garlic cloves

1/2 teaspoon cumin seeds

2 sprigs epazote

1 tablespoon olive oil -- (1 to 2)

3 cups chicken stock

Lay beef flat and place strips of bacon, ham, potatoes and green beans in the center of each piece; sprinkle with salt and pepper.
Roll tightly into cigar shapes and secure each end with a toothpick.
Blend mole verde ingredients with a little water. Heat 1 tablespoon olive oil, add the sauce and salt to taste.
Add the chicken stock to the mole sauce and stir.
Place rolled meat packages into the sauce and simmer briskly for about 1/2 hour, or until the vegetables inside are soft.