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Lorenza

Lorenza Avila
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Recipe

Fillet in Aztec sauce

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This steak recipe is served on a bed of corn tortillas, and covered with chipotle chile sauce and green tomato. Gratin with Manchego cheese before serving.
Learn more about Lorenza Avila

Ingredients

12 portions
  • 3 kilos steak, in medallions
  • 8 chipotle chilies, dried
  • 1 kilo green tomato, washed
  • enough oil
  • 1 onion, in pieces
  • 4 cloves garlic
  • 6 grains black pepper
  • 4 whole cloves
  • 1 piece cinnamon
  • 1 bunch aromatic herb
  • 1 Mexican french bread roll, in pieces
  • 5 tomatoes, washed and cut into pieces
  • to taste salt
  • to taste bouillon powder
  • enough chicken soup
  • to taste corn tortilla
  • 1/2 kilos manchego cheese, grated

Preparation

Desvene chiles and tuéstelos in a comal. Then boil them in a saucepan along with the green tomatoes.
Fry the onion, cloves of garlic, pepper, cloves, cinnamon, herbs, bread roll and tomatoes. After a while, remove the herbs and cinnamon. Blend together with green tomatoes and chipotle chili.
Strain the sauce and fry it in a saucepan with a little hot oil until it boils. Season with salt and consommé powder. Add a little chicken broth to give the desired consistency.
Seal the fillets in oil until you get the desired term.
Pass the tortillas through hot oil and place in a refractory. Put the steaks on top and cover with the prepared sauce. Sprinkle with the grated cheese and gratine for a few minutes in the oven.

TIPS

Serve immediately.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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