Categories: Steak

Ingredients

• 3 pasilla chilis
• 3 guajillo chilis
• 2 tomatoes, cut in half
• 4 whole cloves
• 2 1/2 cups water
• 3 tbsp vegetable oil
• 2 lbs beef tenderloin, cut in 3/4-inch pieces
• 2 poblano chilis, stems and seeds removed
• 1 Spanish onion, diced
• 4 garlic cloves, minced
• 1/4 tsp black pepper
• 1/4 tsp ground cumin
• salt

Directions

1. Heat oven to broil.

2. Slice pasilla and guajillos chilis in half. Remove and discard stems and ribs. Place on a foil-lined roasting pan.

3. Broil skin side up until skins are blackened. Transfer to a bowl, cover with plastic wrap, and let peppers steam and cool for 15-20 minutes. Peel and discard the skins.

4. In a medium-size pot over medium heat, stir together roasted chilis, tomatoes, cloves and water. Simmer for 10 minutes.

5. Put mixture in a blender, puree and strain. Set aside and keep warm.

6. In a heavy skillet, heat vegetable oil and saute beef, poblano chilis, onions and garlic. Season with pepper and cumin, and cook for 3 minutes, or until beef is done.

7. Add sauce and simmer for 5 minutes. Season with salt to taste.

8. Serve with rice or warm tortillas.

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