"Niños envueltos" is a traditional Chilean dish that translates to "wrapped children" in English. Despite its name, the dish doesn't involve children but is a type of meat roll filled with various ingredients. These rolls are usually made with thinly sliced beef, and the filling typically consists of vegetables, hard-boiled eggs, and sometimes additional ingredients like ham or cheese.
If you search on Google, you will see another recipe for rice and meat wrapped in cabbage leaves with the same name, "niños envueltos." This often happens when the same name describes different dishes in Latin America. And even in Chile, you see this different recipe with the same name, so ask for details if ordering this in a restaurant.
Thin steaks are versatile and can be used in various dishes due to their quick cooking time and tenderness. Here are some Chilean-approved alternative uses for thin steak slices:
- Sandwiches: Churrascos y Barros Lucos.
- Chorrillana: The Chilean Chorrillana is a dish born in Valparaíso and has become popular in other parts of Chile. It is generally consumed in bars or restaurants as a to-share dish with beer. The fried egg above is expected today but not original to the recipe.
- Lomo Saltado: A traditional Peruvian dish, Lomo Saltado or beef stir-fried, is an excellent example of Chifa cuisine, a mix of Peruvian and Chinese ingredients, techniques, and traditions.
Traditional Chilean Niños Envueltos include peppers in the filling, but I'm not too fond of it, so I replaced it with zucchini and used the rest for the sauce. It turned out delicious.
Serving Suggestions: Serve with mashed potatoes, white rice, or a green salad.
You may also be interested in the recipe: Garlic Sirloin Steak.
Print
Niños Envueltos Steak Rolls
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4
- Category: Beef
- Method: Stove cooked
- Cuisine: Chilean
Description
A great beef dish juicy and flavorful.
Ingredients
- 1 fine chopped onion
- 8 small flank steaks (I cut 4 big ones in half), in the USA you could also buy top sirloin (you can order them as for Milanesa)
- 1 carrot in 8 long pieces
- 4 chard leaves without stem or spinach
- 1 zucchini, 8 pieces and the rest minced or celery or green pepper
- 1 cup of vegetable broth or water
- 1 cup of tomato sauce
- 500 grams of sliced mushrooms
- oregano, salt, and pepper
- toothpicks
Instructions
- In a large skillet over medium heat, cook the onion with a couple of tablespoons of broth, occasionally stirring until browned, 5-8 minutes.
- Season with salt and pepper. To assemble the meat rolls, place the steaks flat on a board. Place a chard leaf, a piece of zucchini, carrot, and roll closed with two toothpicks.
- Brown the meat rolls for 3 minutes per side. Add the broth to the tomato sauce and stir. Sprinkle with oregano—cover and cook for 15 minutes.
- Add the mushrooms and zucchini. Continue cooking for 5 minutes.
- Remove the toothpicks before serving. Serve hot with rice or mashed potatoes.
Nutrition
- Serving Size:
- Calories: 230
- Sugar: 8.5 g
- Sodium: 836.1 mg
- Fat: 6.5 g
- Saturated Fat: 2.5 g
- Carbohydrates: 14.6 g
- Fiber: 3.8 g
- Protein: 30 g
Rosemary says
Hola Pilar!
Que rico esta receta. Yo también viví en Chile, específicamente en Santiago por muchos años y luego ya me vino a USA en 2000.
Esta receta me trae muchos recuerdos, yo lo preparaba también a mis hijos y les gustaba mucho.
Gracias por todo lo qué haces. Me encantan tus recetas y poder cocinar para mi marido e introducirlo a la riquísima cocina chilena.
Pilar Hernandez says
Que rico Rosemary que el blog te sirva para seguir conectada con la cocina chilena. Gracias por comentar. Un abrazo.