• Tatemada Molcajete Salsa
  • 1 ½ - 2 lb fLANK Skirt Steak
  • Salt and ground black pepper
  • 1 tablespoon of olive oil
  • 1 red and 1 green bell pepper
  • 1 onion
  • Oaxaca cheese
  • Toothpicks
  • 320 gr (11 oz) fettuccini
  • 250 gr (2 large) poblano peppers (roasted, seeded and peeled)
  • 200 gr (1 cup) Mexican style sour cream
  • 120 ml (½ cup) chicken stock
  • 1 tbsp. butter
  • 1 garlic clove
  • Salt and pepper
  • Basil leaves for décor on fettuccini
  • Parmesan cheese



  1. Cut the steak in 10 thin slices. Season the steak pieces on both sides with salt and pepper. Let them sit for at least 30 min.
  2. While the steak is marinating, prep the filling by chopping up the red and green bell peppers, onions and cheese into a matchstick size pieces, little longer than the width of the steak strips.
  3. In a pan, add a touch of olive oil and toss in the red and green bell peppers and onions for no longer than 2-3 minutes. add salt and pepper to taste. Transfer the veggies in a bowl.
  4. To assemble the steak rolls, take a strip of the marinated flank skirt steak and lay it with the short side towards you. Place the veggies in the middle and roll the beef up over the filling, secure it with a toothpick. Repeat the same with the other rolls.
  5. Heat a large skillet over medium-high heat. Add a touch of olive oil to coat bottom. When hot, add beef rolls to cook. Once cooked, remove the toothpick, drizzle with Molcajete salsa.


  1. Put the poblano peppers in a blender, add the garlic clove and cream.
  2. Add chicken stock and blend until you get a creamy and homogeneous sauce.
  3. Melt butter in a medium sauce pan over medium heat. Add the poblano sauce and bring to a boil. Season with salt and pepper then low heat to a minimum.
  4. Simmer for 5 minutes uncovered or until the sauce thickens. Turn off the heat and set aside.
  5. Cook pasta as indicated in the package. Once cooked drain it and add it to the pan.
  6. Sprinkle with parmesan cheese and mix for a minute to coat evenly then serve with a basil leaf on top.