Recipe: Sausage rolls
OVERLAPPING: Chorizo and hard-cooked eggs are rolled into thin Milanesa steaks that make the casings for beef rolls. (Ricardo DeAratanha / Los Angeles Times / April 16, 2014)
Note: This dish of pounded steaks rolled around a spicy sausage filling is one that Rose Nair and her sister Nalini Viegas make for special occasions.
4 ( 1/2-pound) Milanesa steaks (also called "beef round-tip steaks, cap off")
1. Pound the steaks to flatten them into pieces about one-fourth-inch thick. Form the casings for 2 rolls by laying the steaks flat in pairs, slightly overlapping. Set aside.
5 dried red chiles, or 1 tablespoon paprika combined with 1/2 teaspoon cayenne pepper
12 cloves garlic
1 (1-inch) piece of ginger root, peeled and roughly chopped
1/4 cup white vinegar
1 teaspoon salt
1. Stem the chiles. In a food processor, grind the chiles, garlic, ginger, vinegar and salt to make a paste. Divide the mixture into two parts. Set aside.
1 1/2 cups finely chopped white onion
1 serrano chile, seeded and chopped fine
1/2 cup chopped cilantro
3 tablespoons lime juice