Tenderloin Smothered in Adobo Sauce

Ingredients:

2 pounds pork tenderloin or beef filet mignon
2-1/2 Tbsp. New Mexican chile powder
1/4 cup sherry vinegar
1 cup chicken stock
2 large shallots, minced
2 garlic cloves, pressed
1/2 tsp. allspice
1 tsp. Mexican oregano
1 tsp. ground cumin
1 tsp. white pepper
2 Tbsp. fresh lime juice
1 tsp. salt
2 Tbsp. olive oil

Instructions:

Trim the meat of any excess fat, sheath or tendon. Cut the meat cross-grain into strips about 1/2″ thick.

Mix together the white pepper, 1/2 tsp. salt, 1/2 tsp. New Mexican chile powder, 1/2 tsp. oregano and lime juice. Place the meat in a glass dish and pour the mixture over the meat and mix well. Cover and set aside for 30-40 minutes.

Meanwhile, in a saucepan combine the chicken stock, vinegar and remainder of the seasonings: New Mexican chile powder, allspice, oregano, cumin and pepper. Bring to a boil and reduce the heat to low, simmering for 5 minutes, stirring occasionally.

Heat the olive oil over medium-high heat in a heavy skillet and saute the garlic and shallots for 2 minutes. Add the meat and saute, stirring well for 5 minutes. After the meat is browned, pour the adobo sauce over the meat and mix well. Once the sauce begins to boil, reduce the heat to low and simmer for about 20 minutes to reduce the sauce. Stir frequently to prevent burning.

Serve the meat rolled up in warm flour tortillas, garnished with chopped cilantro and Queso cotija cheese (Mexican cheese).

Recipe by Larry Noggle.