This is actually the first meal I made with the Chipotle Morita Chili paste that I got from our friend Jeff (
jcam222
). The skirt steak roll-up that I recently posted was done so at the recommendation of a friend here so it got posted first. Being that this particular dinner came out amazingly well, I think it needs to be shown because some folks might like the concept. Another pool and margarita inspiration, which is where/when most of my inspirations come from 
Started with a pound of CPB Tenderloin Tips.
Once again, here is the chili paste
Now to get the sauce going for the marinade. Used beef broth, Better Than Bouillon beef base, the Chipotle Morita Chili paste, minced onion, garlic powder, and a nice shot of Pasilla powder
The tenderloin tips are in large chunks. Typically I cut them into smaller pieces but wanted the effect of "steak" as best I could so left them in big chunks
Let the sauce cool and put the meat in to marinate
They got to soak for about 3 hours, stirring occasionally, and then onto the griddle
All done
Top with some cotija cheese and cilantro. Plated with a chilled Mexican street corn salad and some Spanish rice
These were just outstanding. We got the deep beefiness of the CPB meat, the succulent texture of the tenderloin, and a flavor from the sauce that is beyond anything I can begin to describe, truly delicious. Tracy said the best Mexican themed meal ever and in the top 5 of all meals. I'd be pretty much inclined to agree with her. We were both bowled over with the complexity of the flavors that the sauce brought to the table. These are at the top of the ever growing "to-do-again" list.
Well gotta run. Neighbor needs some help unloading a huge box out of his truck and asked for me to come over with the tractor. Y'all have fun, stay safe, and eat well. See ya on the next one.
Robert
jcam222
). The skirt steak roll-up that I recently posted was done so at the recommendation of a friend here so it got posted first. Being that this particular dinner came out amazingly well, I think it needs to be shown because some folks might like the concept. Another pool and margarita inspiration, which is where/when most of my inspirations come from Started with a pound of CPB Tenderloin Tips.
Once again, here is the chili paste
Now to get the sauce going for the marinade. Used beef broth, Better Than Bouillon beef base, the Chipotle Morita Chili paste, minced onion, garlic powder, and a nice shot of Pasilla powder
The tenderloin tips are in large chunks. Typically I cut them into smaller pieces but wanted the effect of "steak" as best I could so left them in big chunks
Let the sauce cool and put the meat in to marinate
They got to soak for about 3 hours, stirring occasionally, and then onto the griddle
All done
Top with some cotija cheese and cilantro. Plated with a chilled Mexican street corn salad and some Spanish rice
These were just outstanding. We got the deep beefiness of the CPB meat, the succulent texture of the tenderloin, and a flavor from the sauce that is beyond anything I can begin to describe, truly delicious. Tracy said the best Mexican themed meal ever and in the top 5 of all meals. I'd be pretty much inclined to agree with her. We were both bowled over with the complexity of the flavors that the sauce brought to the table. These are at the top of the ever growing "to-do-again" list.
Well gotta run. Neighbor needs some help unloading a huge box out of his truck and asked for me to come over with the tractor. Y'all have fun, stay safe, and eat well. See ya on the next one.
Robert
