Beef Fillet Marinated in Cholula Hot Sauce with Tamale and Achiote Paste

Name: Beef Fillet Marinated in Cholula Hot Sauce with Tamale and Achiote Paste
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 28 grams achiote paste; 4 banana leaves, pre-steamed; 680 grams beef fillets; 113 grams chicken broth; 227 grams corn flour; 28 grams garlic, chopped; 28 grams garlic, minced; 4 servings Olive oil; 8 Tbsps olive oil; 1 onion, sliced; 1 Tbsp hot pepper sauce, recommended: Cholula; 4 Tbsps hot pepper sauce, recommended: Cholula; 57 grams red bell peppers, sliced; 4 servings Salt and pepper; 28 grams chopped thyme, rosemary, and sage; 85 grams vegetable shortening; 57 grams yellow bell pepper, sliced

Beef Fillet Marinated in Cholula Hot Sauce with Tamale and Achiote Paste

Need Head to the store and pick up achiote paste, bell pepper, salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

To prepare the marinade, combine all of the ingredients together in a large container and marinate the beef for 2 hours in the refrigerator. Once the beef is marinated, sear the beef on both sides in a saute pan for approximately 10 minutes or until desired doneness.

Ingredients you will need

Marinade

Beef

Equipment you will use

Frying Pan

To make the tamale filling: In a saute pan, add enough olive oil to lightly coat the bottom of the pan and heat.

Ingredients you will need

Olive Oil

Tamales

Equipment you will use

Frying Pan

Saute the peppers, garlic, onion, and hot sauce. Cook until the peppers are tender and set aside.

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Hot Sauce

Peppers

Garlic

Onion

To make the tamales, use a mixing bowl and combine the corn flour, vegetable shortening, chicken broth, achiote paste, and salt and pepper.

Ingredients you will need

Vegetable Shortening

Salt And Pepper

Tamales

Chicken Broth

Corn Flour

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Mixing Bowl

Mix until a dough starts to form.

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Dough

Place the banana leaves on a flat surface and spread the tamale dough in the center of each leaf.

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Banana Leaves

Tamales

Dough

Add the cooked peppers and fold the banana leaves around the tamale. Steam the tamales for 20 minutes.

Ingredients you will need

Banana Leaves

Peppers

Tamales

To serve, slice the tamales or cut them open and place in the center of each plate.

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Tamales

Place the beef fillets to the side and serve.

Ingredients you will need

Beef Tenderloin

Equipment

Frying Pan

Mixing Bowl

Ingredients

Servings:

28grams

achiote paste 4

banana leaves, pre-steamed 680grams

beef fillets 113grams

chicken broth 227grams

corn flour 28grams

garlic, chopped 28grams

garlic, minced 4servings

Olive oil 8Tbsps

olive oil 1

onion, sliced 1Tbsp

hot pepper sauce, recommended: Cholula 4Tbsps

hot pepper sauce, recommended: Cholula 57grams

red bell peppers, sliced 4servings

Salt and pepper 28grams

chopped thyme, rosemary, and sage 85grams

vegetable shortening 57grams

yellow bell pepper, sliced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Cuvaison Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 29 dollars per bottle.