Ingredients
1 kilo ground beef 1/2 kilo ground pork
2 small boxes California seedless raisins 1/2 cup chopped onions
1/2 cup chopped ham 1 raw egg and 1 egg yolk
1 small can vienna sausage 1 charizo be bilbao chopped
2 hard-boiled eggs, grated 1/2 cup evaporated milk
1 cup pickle relish 4 slices of pan americano, or american bread,
1/2 tsp. blank pepper, ground remove crust and cut into small pieces
1 tbsp. vetsin 1 tsp. salt
2 tbsp. grated queso de bola 1/4 kilo lard leaf or sinsal (pano) or ampilia
1 package bacon 1 sheet white cellophane
Mix together all ingredients in a big bowl except bacon and sinsal.
Spread out the cellophane on a tray and put two pieces of sinsal.
Arrange bacon in singles.
Put mixture on top each sinsal.
Roll filling with the bacon, like jelly roll, leaving sansal.
Wrap with sinsal.
Wrap in cellophane and tie ends with a string.
Steam rolls for one hour.
Broil rolls eight to 10 minutes. You may brown rolls by frying.
Cool. Slice like "relleno" and serve with sauce.
SAUCE:
Saute one tbsp. chopped onion in one tbsp. butter or oil.
Add 2 cups of stock or broth taken or from steamer.
Season with 1 1/2 tsp. soy sauce and 1/2 tsp. vetsin.
Thicken with tree tbsp. flour dispersed in 1/2 cup water.
Keep stirring until sauce thickens.
Fire must be low.
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