Chef Roberto Espinosa from Tacodeli makes a taco from medium rare beef tenderloin, chile forward mole, queso fresco, green onion and sesame seeds.
Chilled Tenderloin Taco
The chile forward mole approach means there is no sugar or Mexican chocolate like in most mole sauces. We added sweetness to the taco by using the piloncillo sugar and Mexican chocolate as a rub on the tenderloin itself.
Recipe yields: Approx 15 tacos (about 2.5 oz of meat per taco)
Choco/Piloncillo Dry Rub:
2 oz piloncillo sugar
2 oz Mexican chocolate
2 oz chile de árbol
2 oz chile chipotle
1 tbsp olive oil to apply to meat when seasoning with rub
Rough chop the chocolate and piloncillo sugar then grate and pass through a fine sifter by hand to create a powder (do not use electric equipment as it will melt the ingredients).
Remove stem from chiles, remove seeds and blend in spice grinder and then pass through a sifter to form a powder by hand.
Combine all the ingredients (store left over rub in a tight container in pantry).
2.5 lbs of tenderloin or prime cut
2 oz by weight of Mexican chocolate/piloncillo
Day Before: Trim and season full tenderloin well with kosher salt the day before, cover and refrigerate
Peheat oven to 425 degrees. Heat your favorite cast iron or skillet to a medium-high heat, enough heat to sear the steak.
Dry rub the seasoned beef with the choco/piloncillo mix, use a little olive oil to allow the rub to be spread.
Sear the tenderloin on 4 sides to create a crust but not burnt (1 to 2 minutes per side depending on heat level).
Place in preheated oven for 15 to 20 minutes or until an internal temp of 135-140 degrees is reached.
Chill in fridge and then cut medallions of .5 - .75 ounces each.
Yields 1 quart; use leftover mole for other recipes
3/4 oz pasilla
1/2 oz chipotle
1.25 oz ancho
1/3 oz arbol
1/2 oz garlic
1/2 lb yellow onion
6 oz tomato
Nuts and clove:
1.25 oz walnut
1.25 oz cashew
1.25 oz pecan
1.25 oz sesame seeds
1 aromatic clove
1 corn tortilla
1 3/4 cups vegetable, or your favorite stock stock
2.5 tsp Kosher salt
Prepare the chiles; remove stems, de-seed and de-vein.
Toast chiles in a dry comal or skillet, work in individual batches to toast at same rate.
Place in a bowl and cover with hot water to re-hydrate for about 15 minutes or until soft and remove from water, set aside.
Cut tomatoes and onion into quarters. Peel garlic.
In a skillet cook tomatoes, onion and garlic to get a slight char and to cook the veggies.
Toast all the nuts and the clove to release oils but careful not to burn, work in individual batches to toast at the same rate and set aside.
Char corn tortilla to a black consistency over an open burner or under your oven broiler, use caution as tortilla can catch fire.
Combine all ingredients in your blender. Add 1 3/4 cups of stock and add 2.5 teaspoons of Kosher salt or to taste. Blend.
Sliced tenderloin, slacked out at room temp for 30 minutes
Heat 12-15 tortillas (corn, flour or your choice)
1/2 cup crumbled queso fresco
1/2 cup sliced green onions
1/2 cup lightly toasted sesame seeds
1 cup prepared mole
Place at least 3 pieces of the tenderloin on your hot tortilla. Pour a line of mole on top of meat to taste. Lightly sprinkle with queso fresco, green onion and sesame seeds.
Serve and enjoy!