Sara Gómez
Today I bring you a recipe for meat cannelloni of Jordi Cruz that is very easy to make. It is one of the typical pasta recipes of grandmothers and mothers, on a Sunday you always feel like having some cannelloni at your grandmother’s house. I am a lover of pasta recipes, be it stuffed pasta or any fresh pasta, such as meat lasagna or good traditional spaghetti carbonara .
Jordi Cruz, the famous chef who has three Michelin stars and several restaurants, has his followers used to live videos through his Instagram account, where he prepares different recipes.
In this way, he explains live the steps to make, in this case, canoles with a Mexican touch. In addition, the final result of the recipe and all the necessary ingredients to make it upload to your account. Thus, all the steps to prepare the recipe and the ingredients to make both the cannelloni filling and the béchamel sauce are explained below .
Índice
Ingredients to make Jordi Cruz’s cannelloni
First of all, the following ingredients are necessary for the filling :
- 400 gr red onion
- 30 gr garlic
- 500 gr roast beef shank
- 500 gr roast pork head
- 250 gr roast chicken thigh
- 1 Dl olive oil
- 1 Dl brandy or cognac
- 50 gr mole paste
- 30 gr canned chipotle chili
- 125 gr corn tortilla
- 1 l chicken broth
- 1.5 l milk
- 50 tomato concentrate
- Salt
- Black pepper
- Cumin powder
On the other hand, to make the corn bechamel , you need:
- 1.5 liters whole milk
- 100 gr butter
- 100 gr wheat flour
- 180 gr quality fried corn
- Salt
- Nutmeg
Steps to prepare the recipe
To make this cannelloni recipe in the style of Jordi Cruz, it is necessary to follow, step by step, the following instructions that he told on his Instagram live:
Make the three meats in the oven. First, put the beef shank and the pork head and, half an hour later, the chicken thigh. Leave at 200ºC, with oil and salt, until well roasted. Let the meat cool down and cut it into pieces.
In a saucepan, add olive oil and add the garlic. Brown a little. Then add the onion and sauté, until it is well cooked. Then add the cognac and reduce. Add a little cumin, the mole paste and the chili. Add salt and pepper.
When the ingredients are well done, add all the meat to the casserole.
Add the chicken broth to deglaze to the tray of the juice that has been left when roasting the meat and add it to the casserole of the stew with the meat. Add the milk as well and then add the bread (the corn tortillas) and let it cook for two hours.
After two hours, the meat stew is left to cool in the fridge. Afterwards, it goes through the mincer.
On the other hand, you have to cook the pasta sheets for the cannelloni Jordi Cruz. Once done, let it cool and, with a pastry bag, add the filling to the pasta and close. Put in the oven with the béchamel sauce.
To make the bechamel: break the corn a little and mix it with the milk, leaving it to rest overnight. Add the mixture in a saucepan, passing it through a strainer to remove the remains of the corn from the milk.
In another saucepan, mix the butter and the sifted flour, the nutmeg and the salt. Let cool. Heat the milk in the pan and add this cold mixture , little by little and stirring.
