Beef Rolls Stuffed with Nopal and Cheese
Indulge in these mouthwatering beef rolls, generously packed with vibrant nopal and gooey cheese, all smothered in a zesty sauce that brings it to life! These savory delights are not just a treat for your taste buds; they’re also a fun and easy dish to impress your friends with. Get ready to roll into flavor town!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- cilantro fresco (120 ml)
- dos dientes de ajo
- tomate verde
- cebolla
- pepper
- jitomate
- chile serrano
🥩Meat & Seafood(1)
- beef (454 g)
🥛Dairy & Eggs(1)
- queso Oaxaca (120 ml)
🫙Pantry Staples(1)
- oil (15 ml)
🧂Spices & Seasonings(1)
- salt
📦Other(1)
- nopales (240 ml)
Nutrition (per serving)
Calories
467
Protein
31g
Carbs
11g
Fat
34g
👨🍳 Instructions
- 1
Cook the nopales in a covered pan without water until they release their juices.
- 2
Season the beef with salt, fill with nopal and a bit of Oaxaca cheese, and roll tightly.
- 3
Seal the rolls in a pan with a little oil until golden brown.
- 4
For the sauce, roast the green tomato, red tomato, serrano pepper, onion, and garlic until charred.
- 5
Blend the roasted ingredients and pour over the rolls, seasoning with pepper, salt, and fresh cilantro.
- 6
Let it simmer for about 10 minutes and serve.
💡 Pro Tips
- ✓Cook nopales covered without added water for 8-12 minutes until they release 2-3 tablespoons of viscous liquid per cup of nopales, which will steam-cook them and break down the mucilaginous pectin into a natural glaze that prevents the filling from sliding out during rolling.timing8-12 minutes | 2-3 tbsp liquid per cup
- ✓Pound beef to 1/4-inch (6mm) thickness and let rest uncovered in the refrigerator for 30 minutes before filling, which allows collagen to set and prevents the muscle fibers from contracting and expelling the filling during searing.technique1/4-inch thickness | 30 minutes rest
- ✓Use a 1:1 ratio of nopal to Oaxaca cheese by weight (approximately 2 ounces each per roll) because the cheese's high fat content (48-52%) emulsifies with the nopal's pectin during simmering, creating a creamy interior rather than a separated, watery filling.ingredient1:1 ratio by weight | 48-52% fat content
- ✓Sear rolls seam-side down first for 2-3 minutes over medium-high heat (350°F pan surface) to develop a Maillard crust that seals proteins and prevents the filling from leaking into the sauce during the 10-minute simmer.technique2-3 minutes | 350°F | seam-side down
- ✓Char the tomatoes, peppers, onion, and garlic until 60-70% of their surface is blackened (3-5 minutes per side) because the bitter compounds from char balance the acidic tomatillos' tartness and the Maillard reaction creates umami depth that complements the beef's savory notes.technique60-70% charred surface | 3-5 minutes per side
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Beef Rolls Stuffed with Nopal and Cheese
Indulge in these mouthwatering beef rolls, generously packed with vibrant nopal and gooey cheese, all smothered in a zesty sauce that brings it to life! These savory delights are not just a treat for your taste buds; they’re also a fun and easy dish to impress your friends with. Get ready to roll into flavor town!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- cilantro fresco (120 ml)
- dos dientes de ajo
- tomate verde
- cebolla
- pepper
- jitomate
- chile serrano
🥩Meat & Seafood(1)
- beef (454 g)
🥛Dairy & Eggs(1)
- queso Oaxaca (120 ml)
🫙Pantry Staples(1)
- oil (15 ml)
🧂Spices & Seasonings(1)
- salt
📦Other(1)
- nopales (240 ml)
Nutrition (per serving)
Calories
467
Protein
31g
Carbs
11g
Fat
34g
👨🍳 Instructions
- 1
Cook the nopales in a covered pan without water until they release their juices.
- 2
Season the beef with salt, fill with nopal and a bit of Oaxaca cheese, and roll tightly.
- 3
Seal the rolls in a pan with a little oil until golden brown.
- 4
For the sauce, roast the green tomato, red tomato, serrano pepper, onion, and garlic until charred.
- 5
Blend the roasted ingredients and pour over the rolls, seasoning with pepper, salt, and fresh cilantro.
- 6
Let it simmer for about 10 minutes and serve.
💡 Pro Tips
- ✓Cook nopales covered without added water for 8-12 minutes until they release 2-3 tablespoons of viscous liquid per cup of nopales, which will steam-cook them and break down the mucilaginous pectin into a natural glaze that prevents the filling from sliding out during rolling.timing8-12 minutes | 2-3 tbsp liquid per cup
- ✓Pound beef to 1/4-inch (6mm) thickness and let rest uncovered in the refrigerator for 30 minutes before filling, which allows collagen to set and prevents the muscle fibers from contracting and expelling the filling during searing.technique1/4-inch thickness | 30 minutes rest
- ✓Use a 1:1 ratio of nopal to Oaxaca cheese by weight (approximately 2 ounces each per roll) because the cheese's high fat content (48-52%) emulsifies with the nopal's pectin during simmering, creating a creamy interior rather than a separated, watery filling.ingredient1:1 ratio by weight | 48-52% fat content
- ✓Sear rolls seam-side down first for 2-3 minutes over medium-high heat (350°F pan surface) to develop a Maillard crust that seals proteins and prevents the filling from leaking into the sauce during the 10-minute simmer.technique2-3 minutes | 350°F | seam-side down
- ✓Char the tomatoes, peppers, onion, and garlic until 60-70% of their surface is blackened (3-5 minutes per side) because the bitter compounds from char balance the acidic tomatillos' tartness and the Maillard reaction creates umami depth that complements the beef's savory notes.technique60-70% charred surface | 3-5 minutes per side