In The Mix Recipe
Achiote Roasted Beef Tenderloin with Posole Mole, Smoked Avocado, Crispy Fried Poached Eggs and Chicharrones.
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Ingredients
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Beef Tenderloin
Posole Mole
Smoked Avocado
Crispy Fried Poached Eggs
Chicharrones
Method
Beef Tenderloin
- 1
Prepare the Beef
Preheat the oven to 400°F (200°C). Rub the beef tenderloin with achiote paste, olive oil, salt, and black pepper. Place it in a roasting pan.
- 2
Roast the Beef
Roast the beef in the preheated oven for 25-30 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare. Remove from the oven and let it rest.
Posole Mole
- 3
Prepare the Mole
In a saucepan, boil the ancho chiles in chicken broth until soft. Blend them with tomato paste, garlic, cumin, oregano, and salt until smooth. Simmer for 10 minutes.
Smoked Avocado
- 4
Smoke the Avocado
Halve the avocados and remove the pits. Brush them with lemon juice and sprinkle with salt. Smoke them on a grill or stovetop smoker for about 10-15 minutes.
Crispy Fried Poached Eggs
- 5
- 6
Fry the Eggs
Dredge each poached egg in flour, then dip in breadcrumbs. Heat oil in a frying pan and fry the eggs until golden brown, about 2 minutes.
Chicharrones
- 7
Prepare the Chicharrones
Cut the pork belly into strips and season with salt. Deep fry in hot oil until crispy. Drain on paper towels.
