- 3/4 cup of vegetable oil
- 2 – 165 grs.cans of chile chipotle
- 1 chile ancho
- 1 onion quartered
- 4 cloves of garlic
- salt to your taste
- 25 freshly husked tomatillos
- 1/2 cup cilantro
- 8 – 200 grm.servings of cleaned tenderloin
- 8 corn tortillas
Heat oil in a frying pan. Fry chiles anchos briefly. Remove and drain. Add onion and garlic. Fry until golden. Add tomatillos, chipotle and 3 cups of water. Bring to a boil and cook 15 minutes. Remove from heat and pour mixture into a blender. Add cilantro and blend. Heat 3 tablespoons of oil in a pan. Add blended sauce and cook over a low heat for 30 minutes. Salt to taste.
Grill or pan fry 8 filets (tenderloin of beef). Season with salt and pepper. To serve, place 1 heated tortilla on each plate. Place 1 cooked filet on top of tortilla, cover with the chipotle sauce and place on top a slice of Oaxaca or Manchego style cheese. Slip under broiler until cheese begins to bubble and top with finely chopped cilantro. Ready to serve.