Print PageEnchilado Grilled Beef Tenderloin Steaks with Chile and Cheese Rice
WHAT YOU NEED
- ½ package (5 oz.) Cacique® Enchilado, sliced
- 4 beef tenderloin steaks
- 3 tablespoons butter
- Cilantro for garnish
- 1 tablespoon of sea salt or kosher salt
- CHIPOTLE SAUCE
- 1 tablespoon olive oil
- 6 roma tomatoes
- 1 medium onion
- 1 tablespoon garlic, chopped
- 1 teaspoon dried Mexican oregano
- 1 cup cilantro, chopped
- 1 lime, juiced
- 1 chipotle chile in adobo (canned, seeds removed)
- Salt and pepper to taste
- CHILE CHEESE AND RICE
- 1½ cups Cacique® Queso Quesadilla, shredded
- 6 oz. Cacique® Crema Salvadorena
- 2 cups of long grain rice
- 2½ cups chicken stock or water
- 1 tablespoon butter
- 1 can diced green chilies
HOW TO MAKE IT
- Preheat oven to 500°F. Over high flame, heat large cast iron or oven proof skillet for 2 minutes.
- Season steaks with sea salt on both sides and add to skillet. Sear, turning steaks after 1 minute. Using an oven mitt, as handle will be hot, place entire skillet with steaks in the oven. After 3 minutes, remove from oven, turn steaks over and place back in oven for another 3 minutes. Again, with oven mitt, remove from oven, placing steaks directly onto a tray or platter. Quickly top with Enchilado cheese slices and cover with foil. Let steaks rest for 10 minutes.
- Heat the chipotle sauce through and whisk in the butter. Place steaks on serving plates and pour sauce over the top. Serve with grilled asparagus.
- Chipotle Sauce : In a medium-sized skillet, heat olive oil until smoking and add tomatoes and onions. Cook 2 minutes and add garlic, oregano, cilantro and chile. Cook 1 more minute and puree in blender, adding lime, salt and pepper.
- Chile and Cheese Rice: Rinse rice thoroughly and strain all excess water. In medium saucepan, heat stock with butter. When stock comes to a boil, add rice and salt. Stir and cover, reduce heat and simmer for 15-20 minutes. Once stock is reduced and rice is ready, add Crema Salvadorena green chilies and Queso Quesadilla cheese. Stir to mix and remove from heat. Set aside for 5 minutes or until cheese melts. Serve immediately.
- This is a family favorite, a treasured recipe that has been passed down through the generations, straight from Maria's Cocina.
