Smoked-Grilled Filet Mignon Burrito with Stew of Nopales, Huitlacoche and Wisconsin Queso Fresco

Smoked-Grilled Filet Mignon Burrito with Stew of Nopales, Huitlacoche and Wisconsin Queso Fresco

From Chef Guillermo Pernot of Pasion!, Philadelphia. Yield 6 servings.

Filet:
1 Tbsp. sugar
1 Tbsp. granulated garlic
1 Tbsp. ancho chile powder
1 Tbsp. ground cumin
1 Tbsp. paprika
½ Tbsp. Mexican oregano
½ cup vegetable oil
6 filet mignon (8 oz. Each)

Crepes:
2 egg

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TAGS: Food & Drink