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Brief Description
Beef tenderloin and chicken breasts cooked with plantains and served in a spicy tomato sauce.
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Main Ingredient
beef tenderloin
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Category: Main Dish
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Cuisine: American
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Prep Time: 60 min(s)
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Cook Time: 90 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: pedrotti
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Posted On: Sep 13, 2014
Number of Servings:
Ingredients:
- 1 pounds - beef tenderloin cut into 1 inch pieces
- 1 pounds - boneless skinless chicken breasts cut into 1 inch pieces
- 1 - ripe plantain peeled, cut into 1 inch pieces
- 8 tablespoons - vegetable oil divided
- 1 teaspoons - salt
- - pepper to taste
- 12 - Roma tomatoes halved
- 5 - red bell peppers halved, seeds and stems removed
- 4 ounces - miltomate (tomatillo) whole
- 1 - small white onion quartered
- 1 - dry pasa chile (ancho chile) washed inside and out, seeds and stem removed
- 1 - red chile *
- 1 - coban chile *
- 2 teaspoons - salt
- 1/2 teaspoons - sugar
- 3 - bay leaves
- 2 - thyme sprigs
- 2 tablespoons - vegetable oil
Directions:
* These chiles are native to Guatemala, but you can use one or two Asian red chiles, which tend to be hotter than Guatemalan chiles.
FOR MEATS:
In a medium frying pan, heat 2 tablespoons of oil and brown beef cubes in two batches, adding about 1/4 teaspoon salt to each batch and a little pepper to taste. Remove each batch from the pan as it browns and transfer to a large bowl. When second batch is removed and added to bowl, deglaze frying pan with 1/2 cup water, scraping up all brown bits, and pour over meat.
Let frying pan cool; rinse and dry it. Repeat procedure with chicken cubes. When chicken is done, combine in bowl with beef and set aside.
In a separate, 8-9 inch frying pan, heat 1/4 cup oil and fry plantains over medium low heat, until golden brown and soft. Set aside.
FOR SAUCE:
Roast first 7 sauce ingredients on hot griddle or in 500 degree oven. Puree all roasted ingredients in blender.
In medium Dutch oven, heat oil slightly and add bay leaves and thyme sprigs to infuse for about one minute. Pour pureed ingredients on top; add salt and sugar and simmer for two minutes longer. Remove bay leaves and thyme sprigs and add meats and plantain. Cover and bring slowly to a boil; simmer for 5 minutes, adjusting salt if necessary.
Remove from heat and let rest for 10 minutes; serve hot with tamalitos blancos.
VEGETARIAN OPTION:
Use any kind of mushrooms (Crimini, Portobello) and Eggplant. Cut them into bite-size pieces, coat them with vegetable oil, salt and pepper, and roast them on a baking sheet in a 350 degree oven for about 15 minutes. Add to heated sauce and serve.
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