After seeing so many posts by my friend John (
chilerelleno
) and getting a ton of guidance, I decided to make something yesterday that was 100% inspired by him. His meals are always so fresh, colorful, and vibrant looking, they are simply drool worthy. I wanted to do something totally creative from the ground up with as much color and vibrancy as his postings. Got out a couple of my Mexican recipes and cross referenced them, took a couple things from each, added some stuff, and created this meal.
Here is the meat in the Dutch oven with the oil, flour, garlic, and dry seasonings
Add the broth to de-glaze pot and let it simmer for a while to thicken
Peppers and onions all cut up. Got red and yellow bell peppers and poblano pepper
Sauce thickened so add the peppers and onions
Veggies cooking down. Sorry about the pot being so messy. The sauce is so rich and thick, it just sticks to the pot
Money shot. Served with Spanish rice, refried beans, warm torts, and topped with Cotija cheese. Sorry. My cilantro had gone south on me so didn't use it
Well, it didn't quite hit the mark for color and vibrancy but it sure hit the flavor mark. Very deep, rich, flavorful, a bit spicy, and certainly authentic Mexican flavor. I was absolutely thrilled with the sauce. That is the key to the meal and the flavors that were developed and it was spot on. Exactly what I'd hoped to create. I did get just a bit too much Arbol pepper in there and after cooking for a while, it was a tad spicier than I wanted. Don't get me wrong, we aren't afraid of spicy food but I didn't want it quite that far forward. It wasn't an instant hit of spiciness, rather it built up as you ate and kinda caught you off guard. Here is the recipe and I did make the adjustment to it reflecting the reduced Arbol pepper:
1 lb. beef tenderloin tips
2 T olive oil
2 T all-purpose flour
4 cloves garlic
1 T beef bouillon
2 t chili powder
1 t guajillo pepper
1 t arbol pepper
1 t ancho pepper
1 t ground black pepper
½ lime juiced (about 1 t)
½ cup each rough chopped onion, red and yellow bell pepper, poblano pepper
½ cup beef broth
¼ cup fresh chopped cilantro
1/4 cup Cotija cheese or queso fresco
-Warm oil in a pan. Add beef and flour, toss to coat
-Add all dry spices and garlic. Simmer until meat is brown
-Add beef broth and lime juice
-Simmer until sauce starts to thicken
-Add veggies and simmer on low until veggies start to soften. Do not overcook
-Serve topped with Cotija cheese or queso fresco and cilantro
John...once again sir I cannot thank you enough for the help and guidance you have provided. Yesterday was a yucky, cold, rainy, blustery day and this was the perfect meal. It'll warm you all the way to your toes.
Sadly, no leftovers,
Robert
chilerelleno
) and getting a ton of guidance, I decided to make something yesterday that was 100% inspired by him. His meals are always so fresh, colorful, and vibrant looking, they are simply drool worthy. I wanted to do something totally creative from the ground up with as much color and vibrancy as his postings. Got out a couple of my Mexican recipes and cross referenced them, took a couple things from each, added some stuff, and created this meal.Here is the meat in the Dutch oven with the oil, flour, garlic, and dry seasonings
Add the broth to de-glaze pot and let it simmer for a while to thicken
Peppers and onions all cut up. Got red and yellow bell peppers and poblano pepper
Sauce thickened so add the peppers and onions
Veggies cooking down. Sorry about the pot being so messy. The sauce is so rich and thick, it just sticks to the pot
Money shot. Served with Spanish rice, refried beans, warm torts, and topped with Cotija cheese. Sorry. My cilantro had gone south on me so didn't use it
Well, it didn't quite hit the mark for color and vibrancy but it sure hit the flavor mark. Very deep, rich, flavorful, a bit spicy, and certainly authentic Mexican flavor. I was absolutely thrilled with the sauce. That is the key to the meal and the flavors that were developed and it was spot on. Exactly what I'd hoped to create. I did get just a bit too much Arbol pepper in there and after cooking for a while, it was a tad spicier than I wanted. Don't get me wrong, we aren't afraid of spicy food but I didn't want it quite that far forward. It wasn't an instant hit of spiciness, rather it built up as you ate and kinda caught you off guard. Here is the recipe and I did make the adjustment to it reflecting the reduced Arbol pepper:
1 lb. beef tenderloin tips
2 T olive oil
2 T all-purpose flour
4 cloves garlic
1 T beef bouillon
2 t chili powder
1 t guajillo pepper
1 t arbol pepper
1 t ancho pepper
1 t ground black pepper
½ lime juiced (about 1 t)
½ cup each rough chopped onion, red and yellow bell pepper, poblano pepper
½ cup beef broth
¼ cup fresh chopped cilantro
1/4 cup Cotija cheese or queso fresco
-Warm oil in a pan. Add beef and flour, toss to coat
-Add all dry spices and garlic. Simmer until meat is brown
-Add beef broth and lime juice
-Simmer until sauce starts to thicken
-Add veggies and simmer on low until veggies start to soften. Do not overcook
-Serve topped with Cotija cheese or queso fresco and cilantro
John...once again sir I cannot thank you enough for the help and guidance you have provided. Yesterday was a yucky, cold, rainy, blustery day and this was the perfect meal. It'll warm you all the way to your toes.
Sadly, no leftovers,
Robert
