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| FILETE AL CHILPOTLE (FILLET WITH CHILPOTLE CHILE) |
| 4 Servings |
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| INGREDIENTS: |
6 Chopped Tomatoes, peeled
1/2 c Chopped Onion
1/2 c Chopped Fresh Cilantro
6 Canned Chipotle Chili
8 Tortillas
8 slices Monterey Jack Cheese
4 Filet Mignon
6 T Olive Oil
4 T Butter, melted
1 clove Minced Garlic
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| METHOD FOR BEEF: |
| Trim all the fat, make a small cut at the middle from one
side to the center, about 1-1/2 inches wide by 2 inches long.
Insert one Chilpotle Chile and push with your finger.
Rub the filet with melted butter.
Salt to taste and grill to desired temperature.
For griddle or cast iron skillet, bring skillet to a hot
temperature.
Place the steak and cook for 4-5 minutes per side (rare to
medium rare) if you want to cook to a medium.
Finish in the oven at 350 degrees for an extra 4 minutes. |
| METHOD FOR THE SAUCE: |
| Roast peel and dice the tomatoes (or 1-16 oz can tomato
sauce).
Heat the olive oil in a frying pan.
Fry the onions and one or two of the Chilpotle Chiles (diced)
and add minced garlic, chopped cilantro and tomatoes or
tomato sauce.
Salt to taste and cook for 15 minutes. |
| FOR THE GARNISH: |
| On a flat skillet, heat two tortillas and place two cheese
slices on top.
Transfer to a plate and place the grilled filet on top of
cheese.
Cover with the tomato sauce and sprinkle with dry white
cheese or queso fresco.
Garnish with a Chilpotle Chile. |
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