Smoked-Grilled Filet Mignon Burrito with Stew of Nopales, Huitlacoche and Queso Fresco

Smoked-Grilled Filet Mignon Burrito with Stew of Nopales, Huitlacoche and Queso Fresco

prep time

minutes
cook time

minute
servings
6

Ingredients




























Cooking Instructions

For filets:


1

In mixing bowl, mix all spices and oil to form thin paste. Rub into filets on all sides. Marinate 24 hours.


For crepes:


1

In mixer bowl with whisk attachment, beat all crépe ingredients until smooth. Let rest 20 minutes. Lightly butter crépe pan or small nonstick sauté pan. Heat over medium-high heat. Lift pan from heat, and pour in about 3 tablespoons batter. Tilt pan to cover bottom. Return to heat. Cook until edges look dry, and bottom is golden brown. Carefully run heat-proof rubber scraper under crépe; lift and turn to brown other side. Remove to plate. Repeat with remaining batter, stacking crépes.


For sauce:


1

In large saucepan, heat olive oil over medium-high heat. Sauté onions until they are caramelized. Add remaining ingredients except cheese. Cook until almost dry. Cool in refrigerator. Stir in diced queso fresco.


2

Final preparation: Prepare a gas or charcoal grill for smoking. Grill filets to desired doneness. Let rest on warm plate for 5 minutes. Heat oven to 350°F. For each serving, spoon 4 ounces stew into oven-proof dish. Top with 2 crépes. Heat in oven until sauce is bubbly. Slice steaks diagonally across the grain. Place over crépes.


Ingredients




























Cooking Instructions

For filets:


1

In mixing bowl, mix all spices and oil to form thin paste. Rub into filets on all sides. Marinate 24 hours.


For crepes:


1

In mixer bowl with whisk attachment, beat all crépe ingredients until smooth. Let rest 20 minutes. Lightly butter crépe pan or small nonstick sauté pan. Heat over medium-high heat. Lift pan from heat, and pour in about 3 tablespoons batter. Tilt pan to cover bottom. Return to heat. Cook until edges look dry, and bottom is golden brown. Carefully run heat-proof rubber scraper under crépe; lift and turn to brown other side. Remove to plate. Repeat with remaining batter, stacking crépes.


For sauce:


1

In large saucepan, heat olive oil over medium-high heat. Sauté onions until they are caramelized. Add remaining ingredients except cheese. Cook until almost dry. Cool in refrigerator. Stir in diced queso fresco.


2

Final preparation: Prepare a gas or charcoal grill for smoking. Grill filets to desired doneness. Let rest on warm plate for 5 minutes. Heat oven to 350°F. For each serving, spoon 4 ounces stew into oven-proof dish. Top with 2 crépes. Heat in oven until sauce is bubbly. Slice steaks diagonally across the grain. Place over crépes.


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