Ingredients for Filete Toluca
¾ cup vegetable oil
3 to 6 dried or 2 canned chipotle chiles
1 ancho chile
½ pound chorizo sausage
1 ½ white onions, quartered plus 2 thick slices
4 medium cloves garlic, whole
Salt to taste
25 canned or fresh tomatillos, husked
½ chopped cilantro plus extra for garnish
½ cup plus ½ cup olive oil
2 tablespoons butter
8 beef fillets (filet mignon), 5 to 6 ounces each
¾ tablespoon freshly ground pepper
1 ½ cups beef broth
8 slices Chihuahua cheese, about 3 ounces each
Method for Filet Toluca
• Heat vegetable oil in a frying pan. Fry Chiles and chorizo. Remove, drain, and reserve.
• Add quartered onions and garlic to same pan and brown. Season with salt.
• Add tomatillos and 3 cups of water. Increase heat and boil for 15 minutes if tomatillos are fresh; just a few minutes if canned.
• Transfer contents of pan plus reserved chile mixture to a blender. Add ½ cup chopped cilantro. Blend until smooth.
• Heat olive oil in same pan. Add onion slices and brown on both sides. Remove and discard onion.
• Add blended sauce back to pan and cook on low for 40 minutes or until fat rises to the surface. • In a heavy skillet, heat ¼ cup olive oil and 1 tablespoon butter.
• Add 4 fillets and fry for 3 to 4 minutes per side. When juices begin to rise to surface, sprinkle with salt and pepper.
• Remove fillets from pan and keep warm. Repeat with remaining oil, butter and fillets.
• Stir beef broth into pan juices. Boil until liquid is reduced by half.
• Add chipotle-chorizo sauce and simmer for 25 minutes.
• Add meat to skillet. Heat for 5 to 8 minutes.
• Place 1 tortilla on each plate. Place fillet on each tortilla and cover with a slice of cheese. Place under broiler to melt cheese. Remove from broiler. Cover with chipotle-chorizo sauce. Sprinkle with cilantro. Serve with rice and beans.
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