Puerto Rican Beef Roll with Sweet Plantains and Cheese in Sofrito-Guava Sauce

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F.

2. 2

   Season the beef steaks with 60 ml (1/4 cup) of the sofrito, the apple cider vinegar, dried oregano, ground cumin, black pepper, and 3 g (1/2 tsp) of the salt. Let them rest for 10 minutes.

3. 3

   Meanwhile, heat 15 ml (1 tbsp) olive oil in a large skillet over medium heat. Add the ripe plantain and cook for 3 to 4 minutes per side until golden and tender. Remove and lightly mash with a fork.

4. 4

   Place the steaks on a board. Divide the cooked plantain and fresh cheese sticks among the centers of the steaks. Roll carefully and secure each roll with toothpicks.

5. 5

   In the same skillet, add 15 ml (1 tbsp) more olive oil. Brown the beef rolls on all sides for 5 to 6 minutes over medium-high heat. Transfer them to a plate.

6. 6

   Lower the heat to medium and add the butter. Add the white onion and cook for 4 minutes. Stir in the garlic and cook for 30 seconds. Add the remaining 60 ml (1/4 cup) sofrito and cook 2 more minutes.

7. 7

   Pour in the beef broth and add the guava paste. Stir until the guava dissolves. Season with the remaining 3 g (1/2 tsp) salt and cook for 3 minutes over medium heat until you have a light sauce.

8. 8

   Return the beef rolls to the skillet, spoon the sauce over them, cover partially, and transfer the skillet to the oven. Bake for 12 to 15 minutes at 190 °C / 375 °F, until the beef is cooked and the cheese is softened.

9. 9

   Carefully remove the skillet from the oven, take out the toothpicks, and finish with the chopped fresh cilantro. Serve the rolls hot with plenty of sofrito-guava sauce on top.