Fillet in Aztec sauce

60 minutes

Not so easy

12 servings

Lorenza Avila

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.

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Ingredients

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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.