Carne Asada con Chile Guajillo

Shared by: Tammy

5 Points Per Serving

This is one of my favorite Mexican dishes... When I'm going to be bad - this is what I'll pick instead of my grilled chicken dishes... Now if the Mexican restaurants made theirs this way I could have it all the time!!!

4 ounces dried chilies guajillos, or New Mexico chilies stemmed, seeded and torn into flat pieces

5 cloves garlic, unpeeled

1/2 teaspoon cumin seeds

1/2 tablespoon dried oregano, preferably Mexican

3 cups beef stock

1 teaspoon sugar

1/2 teaspoon salt, or to taste

1 tablespoon cider vinegar

2 pounds Beef Tenderloin or beef sirloin

To prepare sauce: On a heavy ungreased griddle or skillet set over medium heat, toast chilies, 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 chilies or the sauce will be bitter. Transfer the toasted chilies 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 chilies, garlic, and 1 cup of the beef stock. Blend until smooth, then strain through a medium-mesh sieve.

Heat a wide, large nonstick 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 tablespoon of the sauce. Brush the mixture over beef. 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--120º F for rare, 145º 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.

Makes 8 servings

Calories 186 - Calories from Fat 79 Fat 9g, Saturated Fat 3g, Cholesterol 72mg, Sodium 493mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 25g, Vitamin A 21 units, Vitamin C 1 units, Calcium 0 units, Iron 3 units