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Beef Nopal Rolls in Red Sauce

Thin seasoned beef steaks rolled around charred nopales and melting cheese, seared golden, and simmered in a smooth red chile-tomato sauce. Comforting, flavorful, and perfect with rice.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine American
Servings 6
Calories 380 kcal

Equipment

  • 1 | Griddle or skillet | for nopales
  • 1 | Large skillet | for searing and sauce
  • 1 | Blender | for red sauce
  • 1 Tongs

Ingredients
  

  • 6 | | thin beef steaks | milanesa-style
  • 1 | teaspoon | garlic powder |
  • 1 | teaspoon | dried oregano |
  • 1 | | salt | to taste
  • 1 | | black pepper | to taste
  • 6 | | nopales paddles | cleaned
  • 6 | slices | white cheese | panela or mozzarella
  • 2 | tablespoons | oil |
  • 4 | | dried red chiles | guajillo or similar
  • 2 | | tomatoes |
  • 1 | | onion |
  • 2 | cloves | garlic |
  • 1 | | fresh cilantro | for garnish

Instructions
 

  • Season thin beef steaks with garlic powder, oregano, salt, and pepper.
  • Grill nopales until lightly charred on both sides.
  • Place one nopal and one cheese slice on each steak and roll tightly.
  • Sear the rolls in hot oil until golden on all sides.
  • Blend dried chiles, tomatoes, onion, and garlic until smooth.
  • Pour the sauce into the skillet and bring to a simmer.
  • Add the seared rolls to the sauce and simmer gently.
  • Garnish with cilantro and serve with rice.
  • Tip: Roll the steaks tightly so the filling stays secure during cooking.

Notes

Assemble and sear rolls ahead; finish in sauce before serving.
Store leftovers in the refrigerator up to 3 days.
Reheat gently in the sauce to keep the cheese creamy.
Adjust chile quantity for milder or spicier sauce.