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Acapulco Fillet

Photo: Tina Cornett
Yield 2 servings


  • 1 medium onion
  • 1 small tomato
  • 2 (6-ounce) beef tenderloin steaks
  • 1 yellow bell pepper, halved
  • 3 jalapeño peppers, halved and seeded
  • 2 (6-inch) corn tortillas
  • Burgundy Mole Sauce
  • Sweet Salsa
  • Pico De Gallo
  • Garnish: fresh cilantro sprigs

How to Make It

  1. Cut a thin slice from top and bottom of onion and tomato; discard. Cut onion and tomato into 2 slices.

  2. Grill onion, steaks, and peppers, covered with grill lid, over medium-high heat (350° to 400°) 10 minutes, turning after 7 minutes. Add tomato, and grill, turning occasionally, 3 minutes. Add tortillas, and grill 1 minute on each side or until crisp. Remove vegetables and tortillas; remove steaks (medium-rare), or continue grilling to desired degree of doneness.

  3. Place tortillas on individual serving plates; top evenly with peppers, tomato, Burgundy Mole Sauce, steaks, and onion. Serve with Sweet Salsa and Pico de Gallo, and garnish, if desired.

Cuz's Uptown Barbecue, Pounding Mill, VA.