INGREDIENTS
- Recipe for 4 folks.
- For the steaks:
- – 8 chorizo steak barbecues.
- – Sal.
- – Black pepper.
- – Peppers.
- – Garlic powder.
- For the filling:
- – 200 g of queso regianito.
- – 100 g of ricotta.
- – ½ bunch of coarsely chopped parsley.
- – 100 g of filleted and sautéed mushrooms.
- – 2 cloves of minced garlic.
- – 1 tbsp of seeds.
- For the marinade:
- – 100 cc of oil.
- – 1 tbsp of vinegar.
- – Sal.
- – 1 egg.
- – 1 tbsp Dijon mustard.
- – 1 tbsp garlic powder.
- For the potatoes:
- – 6 giant potatoes peeled and reduce into thick slices.
- – Sal.
- – 2 tablespoons of paprika.
- – 4 tbsp olive oil.
- – 2 tbsp dried oregano.
- – 2 tbsp garlic powder.
Chorizo steaks filled with ricotta, mushrooms, garlic and cheese, accompanied by potatoes seasoned with paprika and oregano.
PROCEDURE:
For the steaks:
1. Beat the churrasquitos in order that they’re tremendous.
2. Make a combination with the salt, black pepper, paprika and garlic powder.
3. Sprinkle the combination over the steaks.
4. Depart to marinate.
For the filling:
1. Combine all of the components and put aside.
For the marinade:
1. Combine all of the components with a blender in order that it seems to be like a
aioli a bit runny. Reserve.
For the potatoes:
1. Combine the potatoes along with all the opposite components and place them on a plate
deep for oven.
Plating:
1. With the assistance of a brush, put the marinade on each side of the steaks,
fill them and roll them.
2. Put the stuffed steaks on the potatoes and cook dinner in an oven at 180º for 45
minutes.
3. Take away from the oven, paint once more with the marinade and place a bit extra cheese on high.
on.
4. Return to the oven for 10 minutes or till every thing is melted.
5. Serve on the identical tray.
