-
1
Preheat the oven to 350 degrees.
-
2
Put the crumbled corn bread in a large mixing bowl and set aside.
-
3
Place the flank steak on a flat surface.
-
4
Hold a long, sharp carving knife parallel to the surface and cut the steak lengthwise in half to make two long rectangles of equal thickness.
-
5
This may be done by the butcher.
-
6
Sprinkle the meat with salt and pepper.
-
7
Heat two tablespoons of the oil in a skillet and add half of the onions, half of the celery, half of the green peppers and half of the garlic.
-
8
Cook, stirring, until the mixture is wilted.
-
9
Let cool briefly.
-
10
Add this to the corn bread.
-
11
Add salt, pepper and the eggs.
-
12
Remove and discard the stems of the jalapeno peppers.
-
13
Chop the peppers and add them to the bowl.
-
14
Add the parsley and blend well with the fingers.
-
15
Spoon equal portions of the cornbread mixture onto each half of the meat.
-
16
Carefully roll the meat jellyroll-style, starting at the narrower end of each portion of the meat.
-
17
It will be almost impossible to enclose the filling without a portion of it falling out.
-
18
This is a minor problem.
-
19
Continue to roll and enclose each filling as neatly as possible.
-
20
Tie the meat with string in several places to secure it.
-
21
Heat the remaining three tablespoons of oil in a skillet and add the stuffed meat rolls.
-
22
Brown the meat as neatly as possible on all sides, turning it carefully.
-
23
Once more, a portion of the filling will fall into the skillet, which is to be expected.
-
24
When the meat is browned, scatter the remaining onions, celery, green peppers and garlic around the rolls.
-
25
Sprinkle the vegetables with the chili powder, cumin and oregano.
-
26
Stir to blend and add the crushed tomatoes, broth, salt and pepper.
-
27
Stir.
-
28
Bring to the boil, cover and place in the oven.
-
29
Bake about one hour.
-
30
Transfer the meat to a serving dish and remove the strings.
-
31
Pour the sauce into a saucepan and skim off the excess fat.
-
32
Bring to the boil.
-
33
Cut the meat into rounds and serve hot with the sauce.
-
34
Serve with Mexican table sauce on the side, if desired.
