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Рецепт Carne Asada Con Chile Guajillo
by Global Cookbook

Carne Asada Con Chile Guajillo
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  Порций: 8

Ингредиенты

  • 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

Инструкции

  1. Carne Asada con Chile Guajillo (Grilled Beef Tenderloin with Spicy Red Chile Guajillo Sauce)
  2. 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.
  3. Drain.
  4. 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.
  5. 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.
  6. 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.)
  7. 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.
  8. 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.
  9. Just before serving, reheat the sauce and slice the meat. Spoon the sauce onto hot dinner plates and top with the beef.
  10. Serves 8.