0.0 – 0 reviews • Main Dish
| Level: |
Intermediate |
| Total: |
2 hr 40 min |
| Active: |
40 min |
| Yield: |
4 servings |
Ingredients
- Four 6-ounce beef tenderloins, butterflied
- Salt and pepper
- 8 ounces Chipotle Cream, recipe follows
- 4 torta rolls or soft sandwich rolls, split and toasted
- 12 ounces arugula
- 8 ounces House Chimmi-Churri, recipe follows
- 4 ounces Pickled Red Onions, recipe follows
- 1 cup sour cream
- 2 tablespoons lemon juice
- 1 tablespoon chopped garlic
- 8 pieces canned chipotle chiles
- Salt and pepper
- 3 bunches fresh cilantro
- 3 bunches fresh curly parsley
- 2 cups olive oil
- 1/2 cup dried oregano
- 1/4 cup chopped garlic
- 4 tablespoons lemon juice
- 4 tablespoons smoked paprika
- 2 tablespoons red chile flakes
- Salt and pepper
- 3 cups red wine vinegar
- 1/2 cup sugar
- 2 red onions, shaved or thinly sliced
Instructions
- Preheat a charbroiler or grill to medium-high heat.
- Sprinkle beef tenderloins with salt and pepper. Place on charbroiler and cook 3 minutes on each side for medium. Set aside.
- Spread Chipotle Cream on both sides of rolls. Add a healthy amount of arugula. Place meat on top of greens. Add Chimmi-Churri and Onions. Place roll tops on sandwiches.
- Combine sour cream, lemon juice, garlic and chiles in a food processor. Pulse several times (do not overmix). Season to taste.
- Rough chop cilantro and parsley to desired thickness (some people like it pureed; I like it chunky). Add to a bowl with oil, oregano, garlic, lemon juice, paprika and chile flakes. Mix well, then add salt and pepper to taste. Let sit at room temperature for about 2 hours to infuse.
- Stir together vinegar and sugar in a bowl, then add onions. Let sit at room temperature for 15 minutes.