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

Servings: 6

Ingredients:

For the Filet:
1 tablespoon sugar
1 tablespoon granulated garlic
1 tablespoon ancho chile powder
1 tablespoon chipotle chile powder
1 tablespoon ground cumin
1 tablespoon paprika
1/2 tablespoon Mexican oregano
1/2 cup vegetable oil
6 filet mignon (8 ounces each)

For the Crépes:
2 eggs
1 cup half-and-half
1 cup milk
1 cup water
1 tablespoon melted butter
1 3/4 cups all-purpose flour
1/2 teaspoon sugar

For the Huitlacoche:
3 tablespoons olive oil
1 Spanish onion, julienned
2 cactus pads (nopales), thorns removed, peeled, julienned, blanched
3 tablespoons huitlacoche (Mexican corn fungus)
2 tablespoons chopped epazote
1 tablespoon kosher salt
1/2 teaspoon ground chile caribe
1 pound Wisconsin queso fresco cheese, diced

Cooking Directions:

Filets:

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

Crepes:

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.

Sauce:

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.

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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