Carne Adobo – a delicious recipe with beef tenderloin, Recado, Beans, fresh blue corn tortillas, Salsa, cheese. Easy to follow and perfect for any occasion.
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Preheat a clean grill to a medium-high temperature (preferably a charcoal or wood grill).
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Season the steaks with the Recado Adobo, and place them on the hot grill.
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Grill the steaks to your desired degree of doneness, about 4 to 5 minutes on each side for medium-rare.
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Position a rack several inches from the broiler, and preheat the broiler.
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Place a bed of the beans in the center of each ovenproof plate.
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Top the beans with a tortilla, and then place the steak on top.
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Add the salsa and a slice of cheese over each steak.
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Place the plates under the broiler, just long enough to melt the cheese.
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Serve immediately.
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If you don't have a broiler or a plate that can withstand the high temperature, or if you prefer to complete the dish outside on the grill, then about 2 minutes before the steaks are done, top them with the salsa and cheese while they are on the grill.
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Cover the grill to melt the cheese.
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1/2 tablespoon black peppercorns
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3 dried chipotle peppers
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1/2 tablespoon coriander seeds
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1/2 tablespoon cumin seeds
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1/8 teaspoon ground cinnamon
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2 tablespoons kosher salt
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3 tablespoons olive oil
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Toast all of the dried spices in a dry skillet over medium-low heat until fragrant, about 1 to 2 minutes.
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Remove from heat and let cool.
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Then grind cooled spices in a spice grinder or molcajete.
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Stir in the salt and olive oil, and combine thoroughly.
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1/2 cup diced applewood smoked bacon
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3/4 cup diced white onion
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3 tablespoons sliced garlic
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3 cups ham stock
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1 fresh bay leaf
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1 sprig fresh thyme
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1 cup rinsed and cooked black beans
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1 cup cooked red kidney beans
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1 cup cooked flageolet beans
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1 cup plus 1 more cup cooked white beans
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1 cup diced fresh tomatoes
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1/4 cup sliced Spanish chorizo
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1/2 cup spinach
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8 squash blossoms, cut in 1/2
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3 tablespoons sliced jalapeno peppers
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1 tablespoon chopped cilantro leaves
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1 tablespoon chopped Mexican marigold
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Salt and freshly ground pepper
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Render the bacon in a large stockpot over medium heat until browned.
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Then add the onion and garlic, and cook until tender, about 3 to 5 minutes.
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Add the stock, bay leaf, and thyme, plus 1 cup each of all the beans, and bring to a simmer.
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In a blender, puree the remaining 1 cup of white beans and the tomato until smooth, and then add them to the pot of beans.
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Then add the chorizo, spinach, squash blossoms, jalapenos, cilantro, and marigold, and stir to combine.
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Season, to taste, with salt and pepper.
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Salsa Molcajete:
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4 cloves garlic, in the husk
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8 Roma tomatoes
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2 red onions, cut in 1/2 to make 2 rounds
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2 jalapeno peppers
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6 tomatillos
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3 tablespoons chopped fresh cilantro
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2 to 4 key limes, juiced
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Kosher salt
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Toast the garlic over medium heat, preferably over a charcoal grill.
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Continue toasting until tender all of the way through, and then peel the husks off.
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On the grill, char the tomatoes, onions, jalapenos, and tomatillos until their skins are blistered completely.
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Remove all of the skins from all of the grilled vegetables, and then cut the stems off the jalapenos.
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Puree all of the grilled vegetables in a blender.
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Alternatively, use an immersion blender to puree.
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Pour salsa into a bowl, and season, to taste, with chopped cilantro, lime juice, and salt.
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This salsa can be adjusted depending on the desired flavor.
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You can substitute chipotle peppers for the jalapenos, etc.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 6 (7 to 8-ounce) beef tenderloin steaks, Recado Adobo, recipe follows, Charro Beans, recipe follows, 6 fresh blue corn tortillas or tostadas, and more.
Yes, Carne Adobo falls under the Meat & Poultry 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.