Recipe - Carne Asada Soft Tacos

SAUCE
4 ounce Dried chiles Guajillos or
New Mexico chiles (about 16
medium); stemmed, seeded
and torn into flat pieces
5 Cloves garlic; unpeeled
One half teaspoon Cumin seeds
One half tablespoon Dried oregano; preferably
Mexican
2 One half (up to)
3 cup Defatted reducedsodium beef
stock
1 tablespoon Vegetable oil
1 tablespoon Sugar or to taste
One half teaspoon Salt or to taste

MEAT & MARINADE
1 tablespoon Cider vinegar
1 (2lb) piece beef
tenderloin; trimmed of fat
and silverskin
One half tablespoon Vegetable oil

Christi Craig (sol131@sol1.solinet.net)

Carne Asada con Chile Guajillo (Grilled Beef Tenderloin with Spicy Red
Chile Guajillo Sauce)

To prepare sauce: On a heavy ungreased griddle or 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 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 minutes.
Drain.

Meanwhile, roast garlic cloves on the same griddle or skillet, turning them
often, until soft and blackened in spots, about 15 minutes. Cool, peel and
chop.

Pulverize the cumin and oregano in a spice grinder or mortar and pestle ,
then place in a blender, along with the drained chiles, garlic, and 1 cup
of the beef stock. Blend until smooth, then strain through a mediummesh
sieve.

Heat 1 tb. oil in a wide, large saucepan over mediumhigh heat. When hot
enough to make a drop of the puree sizzle, add puree all at once. Reduce
heat to low, and simmer, stirring regularly, until the mixture reduces to a
dark, thick puree, 1015 minutes. Add 1One half cups stock, partially cover and
simmer, stirring frequently to prevent scorching, about 45 minutes. 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 mixture over tenderloin. Place the meat in a shallow dish, cover with
plastic wrap and refrigerate for at least 2 hours, preferably overnight.

Prepare a charcoal fire or preheat a gas grill. Brush the meat with oil
and grill with the cover on, turning the meat regularly, to desired
doneness120 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 minutes before
serving.

Just before serving, reheat the sauce and slice the meat. Spoon the sauce
onto warm dinner plates and top with the beef. Serves 8.

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.