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Categories:
corn tortillas canola oil salt avocados red bell pepper onion lime Mexico chiles onion garlic tomatoes chicken stock beef tenderloin olive oil brown sugar manchego cheese cilantro
Viewed: 67 - Published at: 6 years agoIngredients
- 4 -6 assorted colored corn tortillas (in small strips)
- canola oil (as needed)
- salt & fresh ground pepper (to taste)
- 2 avocados (pitted, peeled, chopped)
- 12 red bell pepper (minced)
- 12 small onion (minced)
- 1 lime, juice of
- 2 dried New Mexico chiles
- 12 large onion (chunked)
- 3 garlic cloves (minced)
- 6 tomatoes (seeded, halved)
- 1 cup chicken stock
- 4 beef tenderloin steaks (2 inches thick)
- 1 tablespoon olive oil
- 2 teaspoons brown sugar
- 14 cup manchego cheese (shredded)
- cilantro (minced)
Method
- Prepare tortillas.
- Heat a little oil in a deep skillet.
- Fry tortillas until golden.
- Remove to paper towels.
- Season.
- Repeat until all are cooked.
- Set aside.
- Combine the avocado, bell pepper, onion lime and salt and pepper.
- Chill until needed.
- Toast chilies in a dry skillet until charred.
- Remove.
- Tear and seed.
- Heat broiler.
- In a skillet combine the onion, garlic, and tomatoes.
- Place under broiler for 15 minutes or until well charred.
- Plce on stove over high heat.
- Add stock.
- Deglaze.
- Place in a food processor.
- Add chilies.
- Puree until smooth.
- Season.
- Set aside.
- Clean out skillet.
- Season steaks.
- Heat oil in skillet.
- Add steaks.
- Sear 3 minutes each side or according to taste.
- Remove.
- Place on a plate.
- Keep warm.
- To skillet add chili puree and sugar.
- Simmer 20 minutes.
- Return steaks to pan.
- Re-heat and coat well.
- Place some sauce on plates.
- Top with a steak and avocado mix, cheese and cilantro.
- Surround with chips.
