Chilled Beef Tenderloin Tacos

Choose these chilled tenderloin tacos from Tacodeli in ATX! Garnish yours with a delicious homemade mole sauce, topped with crumbled queso fresco, sliced green onions, and toasted sesame seeds in a warm tortilla. Happiness achieved!

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Course Entrées

Servings

Ingredients

Chiles boiled to soften, discard liquid:

1.25 oz Pasilla
1 oz Chipotle
2.25 oz Ancho
.75 oz Arbol

Toast in dry pan:

2 oz Walnut
2 oz Cashew
2 oz Pecan
2 oz Sesame seeds
2 oz Pepitas
2 pieces cloves

Char in saute pan with a little olive oil:

1 oz garlic whole
1 lb Onion quarters
.75 lb Tomato quarters

Remaining Ingredients:

2 corn tortillas char over an open flame
3 cups Chicken Broth or veggie broth, homemade or store bought
1.5 tablespoons salt or to taste

Instructions

Blend all ingredients to form a smooth paste.

For the Tenderloin:

Season with salt the night before or at least a couple of hours prior to seasoning with equal parts of chipotle pepper, chile de arbol, mexican chocolate and raw piloncillo sugar.
Sear the tender on 4 sides for 2 minutes and place in a 400 oven until a medium rare temp of around 137 - 138 degrees, let rest for 20 minutes.
Slice beef to your desired thickness and you are ready to make tacos. Place sliced beef on a hot tortilla, add mole as a garnish, and top with crumbled queso fresco, sliced green onions, and toasted sesame seeds.

Notes

Recipe and Image courtesy of Tacodeli.

Keyword Beef, beef tacos, Chilled Beef Tenderloin Tacos, Tacodeli, tacos

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