Carne Asada Con Chile Guajillo
| Yield: | 8 Servings |
| Categories: | Meat |
| SAUCE | ||
| 4 | oz | Dried chiles Guajillos or New Mexico chiles (about 16 medium); stemmed, seeded and torn into flat pieces |
| 5 | Cloves garlic; unpeeled | |
| 1/2 | ts | Cumin seeds |
| 1/2 | tb | Dried oregano; preferably Mexican |
| 2 1/2 | -(up to) | |
| 3 | c | Defatted reduced-sodium beef stock |
| 1 | tb | Vegetable oil |
| 1 | tb | Sugar or to taste |
| 1/2 | ts | Salt or to taste |
| MEAT & MARINADE | ||
| 1 | tb | Cider vinegar |
| 1 | (2-lb) piece beef tenderloin; trimmed of fat and silverskin | |
| 1/2 | tb | Vegetable oil |
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