Beef with cocoa, cinnamon and salad
4 servings
15 minutes
This recipe is a true revelation of Mexican cuisine, where the traditions of spicy meat blend with the unexpected accents of cocoa and cinnamon. Beef infused with smoky notes of ancho chili gains a deep, rich flavor, while cocoa and cinnamon add a subtle sweet warmth. This dish is not just a steak but an immersion into a culture where each ingredient plays its role in a symphony of flavors. Served with warm tortillas, fresh salad leaves, and spicy jalapeños, it becomes perfect for a heartfelt Mexican feast. Sour cream and lime provide balance by softening the richness of the spices. The dish is ideal for dinner among friends, where everyone can assemble their perfect taco while enjoying the richness of aromas and traditional Mexican hospitality.
1
Sprinkle the piece of beef tenderloin for steaks first with salt, then with a mixture of chili ancho, cocoa, and cinnamon.
- Salt: 0.8 teaspoon
- Ancho chili pepper: 1 tablespoon
- Cocoa powder: 2 teaspoons
- Ground cinnamon: 0.5 teaspoon
2
Sear the meat on both sides in olive oil in a shallow pan over medium-high heat (about 5-7 minutes).
- Beef tenderloin: 500 g
- Vegetable oil: 1 tablespoon
3
While the meat is cooking, wrap 8 tortillas in foil and heat them in the oven at 175 degrees.
- Tortillas: 8 pieces
4
Place the cooked meat on a cutting board, cover with foil, and let it rest for 5 minutes. Then slice it thinly against the grain.
5
Serve the meat with warm tortillas, a mix of salad leaves, pickled jalapeño peppers, sour cream, and lime wedges.
- Mixed salad leaves: 3 glasss