Mexican Food Recipes

Beef In Chocolate Sauce Recipe

Ingredients:
2 pounds beef tenderloin
Salt & pepper
3 tablespoons Butter
1/2 Onion; finely chopped
2 cloves Garlic; finely chopped
1/2 cup White wine water
1 ounce Unsweetened chocolate
1/2 pound Queso fresco; crumbled
2 tablespoons Chopped parsley

Directions:

Season beef to taste with salt and pepper. Fry in butter until browned. Add onion, garlic, wine and water. Cover and simmer over gentle heat about 15 minutes. Add chocolate and simmer, uncovered, 10 minutes longer.

At serving time, slice meat, pour sauce over and sprinkle with cheese. Broil to melt cheese. Sprinkle with parsley.
References :

Roasted Beef Tenderloin with Rosemary, Chocolate and Wine Sauce

* 1 (2-pound) beef tenderloin roast
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 4 teaspoons olive oil
* 1/2 cup chopped shallots
* 1 small carrot, finely chopped
* 1 stalk celery, finely chopped (about 1/4 cup)
* 1 clove garlic, minced (about 1 teaspoon)
* 2 cups dry red wine
* 2 cups low-sodium beef broth
* 2 tablespoons tomato paste
* 1 bay leaf
* 1 sprig fresh thyme
* 1 tablespoon unsweetened natural cocoa powder
* 1 teaspoon chopped fresh rosemary leaves

Preheat the oven to 425 degrees F.

Season the meat with the salt and pepper. In a large skillet, heat 2 teaspoons of the oil over medium-high heat until good and hot, then add the meat and sear until well browned on all sides, about 10 minutes total.

Transfer the meat to a rack set on a baking sheet. Roast until an instant-read thermometer inserted in the thickest part registers 140 degrees F for medium-rare, about 30 minutes, or to your desired degree of doneness. Remove it from the oven, cover with aluminum foil, and let rest until the sauce is nearly done before slicing.

While the meat cooks, make the sauce. Heat the remaining 2 teaspoons of oil in a large saucepan over medium-high heat. Add the shallots, carrot and celery and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 2 minutes more. Add the wine and broth and stir in the tomato paste. Add the bay leaf and thyme and bring to a boil. Simmer until the liquid is reduced to about 1/2 cup, about 40 minutes. Strain through a fine mesh strainer into a small saucepan. Stir in the cocoa and rosemary and season with salt and pepper. Serve on the side with the sliced tenderloin.
References :

Pepper-Crusted Beef Tenderloin with Chocolate-Port Sauce –

.INGREDIENTS
2 (5 ounce) beef tenderloin filets
1 tablespoon olive oil
coarse sea salt to taste
1 tablespoon cracked white peppercorns
1 tablespoon olive oil
1 tablespoon minced shallot
1/4 cup port wine
1 tablespoon balsamic vinegar
1/4 cup beef stock
1 teaspoon minced fresh rosemary
1/2 (1 ounce) square bittersweet chocolate, chopped

..DIRECTIONS
1.Brush the tenderloin filets on all sides with 1 tablespoon olive oil, then sprinkle with sea salt and cracked pepper. Heat another tablespoon of olive oil in a skillet over medium-high heat until it begins to smoke. Add the steaks, and cook to your desired degree of doneness, 4 minutes per side for medium-rare. Once done, remove the steaks from the skillet and keep warm.

2.Stir in the minced shallot, and cook for 1 minute. Pour in the port and balsamic vinegar. Simmer until the port reduces to the consistency of chocolate syrup, 2 to 3 minutes. Add the beef stock and rosemary, and return to a simmer. Once the sauce has begun to simmer, whisk in the chocolate until it melts and slightly thickens the sauce. Pour sauce over steaks to serve.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Chicken Mole with Four Chiles –

.INGREDIENTS
4 dried mulato chiles
4 dried ancho chiles
4 dried guajillo chiles
4 dried pasilla chilies
2 teaspoons lard, or more as needed
1 large onion, peeled and chopped
4 cloves garlic, chopped
1 (7 inch) flour tortilla
2 (5 inch) corn tortillas
1 plantain, peeled and chopped
1/2 cup almonds
1/2 cup peanuts
1/8 cup sesame seeds
1 (14 ounce) can whole peeled tomatoes
1 tablet of Mexican chocolate, such as Abuelita or Ibarra
1 whole chicken

..DIRECTIONS
1.Remove the stems, veins and seeds from the chiles (you might want to wear gloves when you do this). Heat the lard in a heavy skillet over medium heat. Add the chiles, and cook and stir until the chiles are fragrant, about 1 minute, being careful not to burn them. Remove the chiles and place them in a large bowl.

2.Stir in the onion and garlic, and cook until the onion is soft and translucent, about 5 minutes. Remove and add to the bowl with the chiles.

3.Break the flour and corn tortillas into pieces, and add them to the skillet. Toast on both sides, turning often, until golden brown, about 3 minutes. Remove; add to the bowl.

4.If needed, melt a small amount of additional lard in the skillet. Add the plantain pieces to the skillet, and cook and stir until lightly browned, about 5 minutes. Remove plantain; add to the bowl.

5.Stir the almonds and peanuts into the skillet, and cook and stir until fragrant, about 1 minute. Sprinkle in the sesame seeds and continue cooking until sesame seeds are lightly browned, 15-30 seconds. Remove; add to the bowl.

6.Warm the tomatoes over medium heat in the skillet until heated through, about 5 minutes. Remove from heat. Break the chocolate into chunks and stir into the tomatoes until melted. Pour the chocolate and tomato mixture into the bowl with the chile mixture; stir to combine.

7.Working in small batches, puree the mixture in a blender until smooth, adding a small amount of water if needed to make a smooth sauce.

8.Place the chicken into a large Dutch oven; pour the sauce over the chicken. Cover and simmer over medium low heat until the chicken falls off the bone, 2-3 hours.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Chocolate Mayan Jungle Bird –

.INGREDIENTS
1 (14 ounce) can sweetened condensed milk
3 tablespoons chicken bouillon granules
4 bone-in chicken breast halves
6 tablespoons vegetable oil
1/2 cup diced onion
1/2 cup diced carrot
1/4 cup diced celery
2 fresh red chile peppers, halved and seeded
2 large cloves garlic, peeled
1 shallots, peeled and minced
1 sprig fresh rosemary
2 sprigs fresh thyme
2 bay leaves
5 juniper berries, crushed
10 whole peppercorns
3 whole cloves
1 (2 inch) cinnamon stick
2 1/4 cups Burgundy or other dry red wine
1 cup chicken stock
2 (1 ounce) squares semisweet chocolate, grated

..DIRECTIONS
1.In a large bowl, mix together sweetened condensed milk, and 2 tablespoon chicken granules. Place chicken breasts in bowl, and turn to coat all sides of the chicken. Cover, and refrigerate for at least 5 to 6 hours; overnight is best.

2.Preheat oven to 425 degrees F (220 degrees C).

3.In a roasting pan, heat 4 tablespoons of the oil on the stove top over medium-high heat. Cook onion, carrot, celery, chile pepper, garlic, and shallot with rosemary, thyme, bay leaves, juniper berries, peppercorns, cloves and cinnamon stick in oil until vegetables are evenly browned. Stir in 1 cup wine, cover, and cook in the preheated oven for 25 minutes; gradually add remaining wine to the pan during this time. Stir in chicken stock, and continue cooking for 1 hour.

4.Strain contents of roasting pan int
References :
HAPPY COOKING!!!!!!!