Beef Fillet Marinated in Cholula Hot Sauce with Tam

Name: Beef Fillet Marinated in Cholula Hot Sauce with Tamale and Achiote Paste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6-ounce) beef fillets; 4 tablespoons hot pepper sauce, recommended: Cholula; 8 tablespoons olive oil; 1 ounce garlic, minced; 1 ounce chopped thyme, rosemary, and sage; Salt and pepper; Olive oil; 2 ounces red bell peppers, sliced; 2 ounces yellow bell pepper, sliced; 1 ounce garlic, chopped; 1 onion, sliced; 1 tablespoon hot pepper sauce, recommended: Cholula; 8 ounces corn flour; 3 ounces vegetable shortening; 4 ounces chicken broth; 1 ounce achiote paste; Salt and pepper; 4 banana leaves, pre-steamed

Servings: persons

4 (6-ounce) beef fillets
4 tablespoons hot pepper sauce, recommended: Cholula
8 tablespoons olive oil
1 ounce garlic, minced
1 ounce chopped thyme, rosemary, and sage
Salt and pepper
Olive oil
2 ounces red bell peppers, sliced
2 ounces yellow bell pepper, sliced
1 ounce garlic, chopped
1 onion, sliced
1 tablespoon hot pepper sauce, recommended: Cholula
8 ounces corn flour
3 ounces vegetable shortening
4 ounces chicken broth
1 ounce achiote paste
Salt and pepper
4 banana leaves, pre-steamed

1
To prepare the marinade, combine all of the ingredients together in a large container and marinate the beef for 2 hours in the refrigerator.
2
Once the beef is marinated, sear the beef on both sides in a saute pan for approximately 10 minutes or until desired doneness.
3
To make the tamale filling: In a saute pan, add enough olive oil to lightly coat the bottom of the pan and heat.
4
Saute the peppers, garlic, onion, and hot sauce.
5
Cook until the peppers are tender and set aside.
6
To make the tamales, use a mixing bowl and combine the corn flour, vegetable shortening, chicken broth, achiote paste, and salt and pepper.
7
Mix until a dough starts to form.
8
Place the banana leaves on a flat surface and spread the tamale dough in the center of each leaf.
9
Add the cooked peppers and fold the banana leaves around the tamale.
10
Steam the tamales for 20 minutes.
11
To serve, slice the tamales or cut them open and place in the center of each plate.
12
Place the beef fillets to the side and serve.

912

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 (6-ounce) beef fillets, 4 tablespoons hot pepper sauce, recommended: Cholula, 8 tablespoons olive oil, 1 ounce garlic, minced, and more.

Yes, Beef Fillet Marinated in Cholula Hot Sauce with Tamale and Achiote Paste falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Fillet Marinated in Cholula Hot Sauce with Tamale and Achiote Paste

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions