Filete de Res al Chipotle (Filet Mignon with Tomatillo-Chipotle Sauce)
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
2 Tbsp. corn oil
1 chile ancho
1 white onion, quartered
4 cloves garlic
25 husked tomatillos
3-6 chipotles en adobo
1/2 cup chopped cilantro
salt to taste
butter and olive oil, as necessary
8 beef filets (filet mignon)
salt and pepper
8 small slices Chihuahua or Manchego cheese
8 medium-size tortillas
chopped cilantro for garnish
Heat the oil in a saucepan and fry the ancho chile just until its fragrance is released. Remove the chile and drain and seed if desired. Add the onion and garlic to the saucepan and saute until the onion begins to soften, then add the tomatillos, chipotle, ancho and 3 cups of water. Bring the mixture to a boil and cook for 15 minutes, then add salt to taste.
Grill the filets or brown them in a hot skillet in butter and olive oil, seasoning with salt and pepper until they have browned on both sides. Cook to just under the desired doneness, then place a slice of cheese on each filet and place under the broiler until the cheese melts.
Soft-fry the tortillas and drain them. To serve, spoon some of the salsa onto each plate and top with a tortilla, then the filet. Garnish with chopped cilantro.
Recipe from El Restaurante Mexicano, September/October 2003.