Filete de Res con Mole Coloradito

Filete de Res con Mole Coloradito ingredients

• 3 ancho chiles
• 2 guajillo chiles
• 1 pasilla chiles
• 2 medium Roma tomatoes
• 2 medium tomatillos
• 0.25 medium onion
• 3 cloves garlic
• 0.25 cup almonds
• 1 tbsp sesame seeds
• 0.25 cup raisins
• 0.5 medium plantain
• 1 corn tortilla
• 2 cups chicken broth
• 1 oz Mexican chocolate
• 1 tsp sugar
• 1 inch piece cinnamon stick
• 2 whole cloves
• 0.25 tsp black peppercorns
• 3 tbsp oil
• 0.5 tsp salt
• 1.5 lbs beef tenderloin
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tsp sesame seeds

How to make Filete de Res con Mole Coloradito

1. Prepare the chiles for the Mole Coloradito: Remove stems and seeds from 3 ancho, 2 guajillo, and 1 pasilla chiles. Heat a dry skillet over medium heat and toast them briefly for about 30 seconds per side until fragrant; be careful not to burn them. Place the toasted chiles in a bowl, cover with hot water, and let them rehydrate for 20-30 minutes.
2. While chiles rehydrate, heat 1 tablespoon of oil in a separate skillet over medium heat. Fry the 0.5 medium sliced plantain until golden brown, then remove. In the same oil, lightly fry the 1 stale corn tortilla until crisp, then remove. Next, lightly toast the 0.25 cup blanched almonds and 1 tablespoon sesame seeds until golden, then remove.
3. Roast the 2 Roma tomatoes, 2 husked tomatillos, 0.25 medium onion, and 3 garlic cloves on a comal or dry skillet until softened and lightly charred. For the whole spices, gently toast the 1-inch cinnamon stick, 2 whole cloves, and 0.25 teaspoon black peppercorns in a dry pan until fragrant.
4. Once rehydrated, drain the chiles and transfer them to a blender along with the roasted vegetables, fried plantain, fried tortilla, toasted nuts and seeds, 0.25 cup raisins, toasted whole spices, 2 cups chicken broth, 1 oz chopped Mexican chocolate, 1 teaspoon sugar, and 0.5 teaspoon salt. Blend until very smooth, adding a little more broth if needed to achieve a pourable consistency.
5. Heat 2 tablespoons of oil in a large pot or Dutch oven over medium heat. Carefully pour the blended mole sauce through a fine-mesh sieve directly into the hot oil, pressing down on the solids to extract all liquid. Discard the solids.
6. Bring the mole to a gentle simmer, stirring frequently to prevent scorching. Cook for 30-45 minutes, reducing the heat to low, until the sauce thickens and the flavors are well melded. The mole should have a deep reddish-brown color and a smooth, rich consistency. Taste and adjust seasoning as needed.
7. For the Filete de Res: Pat the 1.5 lbs beef tenderloin medallions dry with paper towels. Season generously on both sides with 0.5 teaspoon salt and 0.25 teaspoon black pepper.
8. Heat 1 tablespoon olive oil in a heavy-bottomed skillet or cast iron pan over medium-high heat until just smoking. Carefully place the seasoned tenderloin steaks in the hot pan.
9. Sear the steaks for 3-4 minutes per side for medium-rare (internal temperature 130-135°F), or 4-5 minutes per side for medium (135-140°F). Adjust cooking time based on thickness and desired doneness. Remove steaks from the pan and let them rest on a cutting board for 5-7 minutes to allow the juices to redistribute.
10. To serve, spoon a generous portion of the warm Mole Coloradito onto each plate. Place a rested beef tenderloin steak on top of the mole. Garnish with 1 teaspoon toasted sesame seeds and serve immediately with white rice or warm tortillas.

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