| 4 ounce Dry chiles Guajillos or possibly New Mexico chiles (about 16 medium), stemmed, seeded and torn into flat pcs |
1/2 oz |
$1.99 per 10 ounces
|
$0.10 |
| 5 x Cloves garlic, unpeeled |
5/8 garlic cloves |
$4.00 per pound
|
$0.02 |
| 1/2 tsp Cumin seeds |
0.06 teaspoon |
$1.69 per 1 1/4 ounces
|
$0.01 |
| 1/2 Tbsp. Dry oregano, preferably Mexican |
1/6 teaspoon |
$3.89 per 3/4 ounces
|
$0.03 |
| 3 c. Defatted reduced-sodium beef stock |
1/3 cup |
$61.29 per 50 pounds
|
$0.11 |
| 1 Tbsp. Vegetable oil |
3/8 teaspoon |
$3.00 per 48 fluid ounces
|
$0.00 |
| 1 Tbsp. Sugar or possibly to taste |
3/8 teaspoon |
$1.44 per pound
|
$0.01 |
| 1/2 tsp Salt or possibly to taste |
0.06 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1 Tbsp. Cider vinegar |
3/8 teaspoon |
$4.29 per quart
|
$0.01 |
| 1 x (2-lb) piece beef tenderloin, trimmed of fat and silverskin |
1/4 lb |
$14.99 per pound
|
$3.75 |
| 1/2 Tbsp. Vegetable oil |
1/6 teaspoon |
$3.00 per 48 fluid ounces
|
$0.00 |
| Total per Serving |
$4.03 |
| Total Recipe |
$32.26 |
Suggestions?