Title: Carne asada con chile guajillo
 Categories: Meat
      Yield: 8 Servings
 
MMMMM---------------------------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

MMMMM----------------------MEAT & MARINADE---------------------------
      1 tb Cider vinegar
      1    (2-lb) piece beef
           -tenderloin; trimmed of fat
           -and silverskin
    1/2 tb Vegetable oil
 
  Christi Craig (sol131@sol1.solinet.net)
  
  Carne Asada con Chile Guajillo (Grilled Beef Tenderloin with Spicy Red
  Chile Guajillo Sauce)
  
  To prepare sauce:  On a heavy ungreased griddle or skillet set over
  medium heat, toast chiles, a few at a time, pressing them down with a
  spatula for a few seconds, then flipping and pressing again; be
  careful not to burn the chiles or the sauce will be bitter.  Transfer
  the toasted chiles to a bowl, cover with boiling water, weight with a
  plate and let soak for 30 minutes. Drain.
  
  Meanwhile, roast garlic cloves on the same griddle or skillet,
  turning them often, until soft and blackened in spots, about 15
  minutes.  Cool, peel and chop.
  
  Pulverize the cumin and oregano in a spice grinder or mortar and
  pestle , then place in a blender, along with the drained chiles,
  garlic, and 1 cup of the beef stock. Blend until smooth, then strain
  through a medium-mesh sieve.
  
  Heat 1 tb. oil in a wide, large saucepan over medium-high heat.  When
  hot enough to make a drop of the puree sizzle, add puree all at once.
  Reduce heat to low, and simmer, stirring regularly, until the mixture
  reduces to a dark, thick puree, 10-15 minutes. Add 1-1/2 cups stock,
  partially cover and simmer, stirring frequently to prevent scorching,
  about 45 minutes. Season with sugar and salt. Thin with a little
  extra stock, if necessary, to give the sauce the consistency of heavy
  cream. (The sauce can be made ahead and stored, covered, in the
  refrigerator for up to 2 days.)
  
  To marinate and cook beef:  Combine vinegar with 3 tb. of the sauce.
  Brush the mixture over tenderloin.  Place the meat in a shallow dish,
  cover with plastic wrap and refrigerate for at least 2 hours,
  preferably overnight.
  
  Prepare a charcoal fire or preheat a gas grill.  Brush the meat with
  oil and grill with the cover on, turning the meat regularly, to
  desired doneness--120 degrees F for rare, 145 degrees for medium.
  Remove to a rack set over a plate and let rest in a very low oven for
  10 minutes before serving.
  
  Just before serving, reheat the sauce and slice the meat.  Spoon the
  sauce onto warm dinner plates and top with the beef. Serves 8.
  
  CHILE-HEADS ARCHIVES
  
  From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe