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Recipe

Fillet in Aztec sauce

60 minutes
Not so easy
12 servings
1
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.

Ingredients

  • 3 kilos of fillet in medallions
  • 8 chipotle chiles dried
  • 1 kilo of green tomato washed
  • enough of oil
  • 1 onion in pieces
  • 4 teeth of Garlic
  • 6 grain of black pepper
  • 4 cloves
  • 1 piece of cinnamon
  • 1 bunch of scent grass
  • 1 roll in pieces
  • 5 tomatoes washed and cut into pieces
  • to taste of Salt
  • to taste of consommé powder
  • enough of chicken soup
  • to taste of Corn tortillas
  • 1/2 kilo of 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.
    Calories
    918
    kcal
    46%
    Carbohydrates
    25.0
    g
    8.3%
    Proteins
    76.8
    g
    154%
    Lipids
    53.2
    g
    82%
    Fiber
    3.4
    g
    6.8%
    Sugar
    13.4
    g
    15%
    Cholesterol
    250
    mg
    83%
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