The Asturiana de los Valles – Xata Roxa is an autochthonous bovine breed that is raised mainly in the foothills of the Cantabrian Mountains. A breed with a very gentle character and is ideal for breeding in extensive conditions, performing well in rough terrain and perfectly withstanding extreme temperatures.
Since the mid-nineteenth century, when there is evidence of a notable presence in all Asturian-Leonese geography, the breed has gone through adverse circumstances, such as the introduction of foreign breeds in the mid-twentieth century, which caused the number to begin to decline. of animals and the population of Xata Roxa will be cornered in the mountainous areas, until reaching a historical minimum census (22,000 reproducers) in the 80s.
From that critical moment, the Breed Breeders Association (ASEAVA) is created, the Administrations become aware of the problem and are involved in the recovery and improvement program, the censuses are recovered, with a notable presence throughout the Asturian territory , and begins its expansion to other regions.
A breed from which high quality meat is obtained and which in the kitchen gives rise to dishes like this Xata Roxa roll with omelette, a recipe from María del Carmen Menéndez (Cangas del Narcea) offered by the Association of Breeders of the breed (ASEAVA).
Meat roll stuffed with potato omelette
INGREDIENTS
- 1 kg of Xata Roxa skirt meat
- 3 eggs
- 3 potatoes
- 3 onions
- 2 bell peppers
- 250 g peas
- ½ glass of white wine
- 5 cloves of garlic
- Parsley branches
- ½ can of peppers
- Oil
- Salt
ELABORATION
First of all, we clean the meat well, place it spread out on the table, marinate it with two cloves of garlic where it is going to be stuffed and let it rest for half an hour.
Meanwhile we make a potato omelette, for which we slowly fry the peeled and chopped potatoes in small cubes and seasoned with salt in plenty of oil, along with a well-chopped onion, stirring frequently and mincing them with the edge of a slotted spoon. Once done and tender, they are removed by draining them well to remove the oil. We beat the eggs in a deep bowl, add the potato and some ham cubes, mix everything and prepare a juicy omelette, which we let cool for a few minutes.
We season the meat with salt and place the tortilla, cut into two halves, one on top of the other, in the center of the long part of the meat. We roll it carefully, sew the opening in the center and the ends with twine, tie it a few turns to shape it and season with salt on the outside.
Sauté it in a saucepan with hot oil until it browns all over, then we add chopped onion and two peppers, once it softens we also add the garlic and parsley crushed in a mortar and the wine, and let it cook slowly — yes If necessary we add cold water—, once cooked and let us see that it is tender, we separate the sauce and crush it.
We let the meat cool and then we cut it into slices — taking care to remove the strings — we add the sauce together with the peas and some canned peppers into strips, and ready to serve.