These came out so good, I can’t wait to make them again. While processing my buck, I always keep the loins and cook them fresh. Last night was no different. I bought some dried Guajillo chili’s, toasted and rehydrated, blended w some garlic, olive oil, steeped water, salt, lime. Then I strained the skin and seeds. This sauce was good on its own and the color...just gorgeous.
Took some of the sauce and tossed it into a bag with the tenderloins. Later that night I got the Weber fired up, chopped some onion-cilantro-added lime juice, along with some jalapeño cheese we bought from the market. Real simple but delish!
Took some of the sauce and tossed it into a bag with the tenderloins. Later that night I got the Weber fired up, chopped some onion-cilantro-added lime juice, along with some jalapeño cheese we bought from the market. Real simple but delish!
