Grilled Chile-Marinated Filet Mignon Tacos
These chiles will add a deep, nutty flavor to dishes and are great to use in salsas and sauces. It is a medium-hot chile that is good in soups, stews, sauces and sausage.
Two or three 1 1/2 to 2-inch filet mignon steaks
2 guajillo chiles, dried, prepared (see below)
2 pasilla chiles, dried
3 cascabel chiles, dried
1 chipotle chile
1 tsp whole cumin seeds
6 allspice berries
1/2 cinnamon stick (preferably Mexican cinnamon)
6 garlic cloves, peeled
10 black peppercorns
For the tacos:
diced white onion
Monterey jack cheese
queso fresco cheese
thinly sliced Napa cabbage
lime wedges for garnish
Sour cream or creme fraiche
Flour tortiallas or homemade corn tortillas
Using a damp paper towel, gently wipe all chiles to remove any dirt or dust. Remove stems and seeds and slit chiles in half so that they may be toasted flat. Place in dry cast iron or stainless steel skillet and toast lightly over medium heat for about 30-45 seconds per side. Remove when you can just start to smell the chiles. Place chiles in food processor with remaining marinade ingredients and blend until just smooth.
Salt filets with sea salt. Then generously rub chile marinade (adobo) on all sides of filets. Place in baking dish in the refrigerator for 4 hours (more if you like but I don’t like to overwhelm the flavor too much considering it is filet mignon).
On a pre-heated gas grill set to medium-high or on a charcoal grill or Big Green Egg (preferred) grill the steak until it is nicely and lightly charred on the outside and cooked medium rare in the center (about 125 degrees). Turn the steak once while grilling. Use a meat thermometer and remove steak from grill when temperature registers 123 degrees. Do not cut or pierce the steak. Remove from heat and allow to rest/cool on a cutting board for 10 minutes. Slice the steak into 1/4 inch pieces against the grain.
Place on warmed platter and serve with remaining ingredients so your guests may assemble their tacos.