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Ingredientes
- 4 ounce Dry chiles Guajillos or possibly New Mexico chiles (about 16 medium), stemmed, seeded and torn into flat pcs
- 5 x Cloves garlic, unpeeled
- 1/2 tsp Cumin seeds
- 1/2 Tbsp. Dry oregano, preferably Mexican
- 2 1/2 x -(up to)
- 3 c. Defatted reduced-sodium beef stock
- 1 Tbsp. Vegetable oil
- 1 Tbsp. Sugar or possibly to taste
- 1/2 tsp Salt or possibly to taste
- 1 Tbsp. Cider vinegar
- 1 x (2-lb) piece beef tenderloin, trimmed of fat and silverskin
- 1/2 Tbsp. Vegetable oil
Direcciones
- Carne Asada con Chile Guajillo (Grilled Beef Tenderloin with Spicy Red Chile Guajillo Sauce)
- To prepare sauce: On a heavy ungreased griddle or possibly skillet set over medium heat, toast chiles, a few at a time, pressing them down with a spatula for a few seconds, then flipping and pressing again; be careful not to burn the chiles or possibly the sauce will be bitter. Transfer the toasted chiles to a bowl, cover with boiling water, weight with a plate and let soak for 30 min.
- Drain.
- Meanwhile, roast garlic cloves on the same griddle or possibly skillet, turning them often, till soft and blackened in spots, about 15 min. Cold, peel and chop.
- Pulverize the cumin and oregano in a spice grinder or possibly mortar and pestle , then place in a blender, along with the liquid removed chiles, garlic, and 1 c. of the beef stock. Blend till smooth, then strain through a medium-mesh sieve.
- Heat 1 tb. oil in a wide, large saucepan over medium-high heat. When warm sufficient to make a drop of the puree sizzle, add in puree all at once. Reduce heat to low, and simmer, stirring regularly, till the mix reduces to a dark, thick puree, 10-15 min. Add in 1-1/2 c. stock, partially cover and simmer, stirring frequently to prevent scorching, about 45 min. Season with sugar and salt. Thin with a little extra stock, if necessary, to give the sauce the consistency of heavy cream. (The sauce can be made ahead and stored, covered, in the refrigerator for up to 2 days.)
- To marinate and cook beef: Combine vinegar with 3 tb. of the sauce. Brush the mix over tenderloin. Place the meat in a shallow dish, cover with plastic wrap and chill for at least 2 hrs, preferably overnight.
- Prepare a charcoal fire or possibly preheat a gas grill. Brush the meat with oil and grill with the cover on, turning the meat regularly, to desired doneness-120 degrees F for rare, 145 degrees for medium. Remove to a rack set over a plate and let rest in a very low oven for 10 min before serving.
- Just before serving, reheat the sauce and slice the meat. Spoon the sauce onto hot dinner plates and top with the beef.
- Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 8 servings | |
| Calories 448 | |
| Calories from Fat 144 | 32% |
| Total Fat 16.14g | 20% |
| Saturated Fat 5.12g | 20% |
| Trans Fat 0.07g | |
| Cholesterol 92mg | 31% |
| Sodium 228mg | 10% |
| Potassium 1592mg | 45% |
| Total Carbs 27.32g | 7% |
| Dietary Fiber 11.1g | 37% |
| Sugars 14.86g | 10% |
| Protein 50.49g | 81% |
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