Guatemalan Pulique

Recipe Ingredients

1		Beef filet - (abt 2 lbs)
2 tablespoons	30ml	Olive oil
3 tablespoons	45ml	Minced garlic
4		Garlic cloves
		Salt - to taste
		Freshly-ground black pepper - to taste
3		Roma tomatoes - cut in half (large)
1		Onion - roughly chopped (small)
2		Guaque peppers - see * Note
2		Whole cloves
5		Black peppercorns
1		Epazote sprig - leaves from tip
2 cups	474ml	Chicken stock

Recipe Instructions

* Note: Guaque peppers are commonly used in Guatemala but may be hard to find in Southern California. Use guajillos instead.

Place beef in roasting pan or Dutch oven. Coat with olive oil and minced garlic and sprinkle with salt and pepper to taste. Bake uncovered at 400 degrees 10 minutes.

Meanwhile, combine tomatoes, onion, garlic cloves, peppers, cloves and peppercorns in saucepan and cook over medium-low heat 8 minutes. Puree in blender with epazote and stock.

Add pureed mixture to beef, cover and bake 5 minutes longer. (Beef should remain slightly pink in center.) Place beef on platter, cut into slices and ladle sauce over top.

This recipe yields 4 servings.

Each serving: 346 calories; 560 mg sodium; 92 mg cholesterol; 16 grams fat; 8 grams carbohydrates; 41 grams protein; 0.91 gram fiber.

Source:
The Los Angeles Times, 05-10-2000

Rating

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10 (3 votes)

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