Mini tenderloin tacos Todd English

By á-32

Ingredients

• 16 mini blue corn hard taco shells
• 3 8-ounce beef tenderloins
• Marinade
• 1/4 cup light brown sugar
• 1/2 cup soy sauce
• 1/2 cup Worcestershire sauce
• 2 ounces fresh ginger, minced
• 1 tablespoon fish sauce (optional)
• 10 sprigs fresh thyme
• Avocado crema
• 2 ripe avocados, seed and skin removed, sliced in half
• 1/4 bunch cilantro
• 1 lemon, juiced
• 1 whole jalapeno, stem removed
• Salt and pepper to taste
• Chipotle aioli
• 1/4 can chipotle in adobo sauce
• 1 lime, juiced
• 1 egg
• 6 oz olive oil
• 1 clove garlic, chopped
• Salt and pepper to taste
• Black bean puree
• 1 can black beans (liquid drained)
• 1/4 cup water or chicken stock
• Salt and pepper to taste
• Pico de gallo
• 2 beefsteak tomatoes, diced small
• 1 red onion, minced
• 1/4 bunch cilantro, chopped
• 2 limes, juiced
• Salt and pepper to taste

Details

Servings 16

Preparation

Step 1

Marinade Mix all ingredients together in a medium bowl. Cover tenderloins in marinade and let sit in refrigerator overnight.
Avocado crema Place all ingredients into a food processor and puree until smooth, reserve for later.
Chipotle aioli In a food processor, add 1/4 can of chipotle and adobo sauce, egg, and garlic and puree until smooth. Slowly drizzle olive oil into the processor, letting the oil incorporate fully. Slowly add lime juice into the processor, letting the juice incorporate fully. Season with salt and pepper. Reserve for later.
Black bean puree Empty 1 can of black beans into a strainer, letting the liquid drain completely. Add beans and water (or stock) to a skillet and heat over medium heat, allowing to simmer for 3 minutes. Remove from heat and place into a food processor and puree until smooth. Season with salt and pepper. Reserve for later.
Pico de gallo Combine all ingredients in a mixing bowl, season with salt and pepper, and reserve for later.
Tacos 15 minutes before serving, remove tenderloin from marinade. Season with salt and pepper and sear in a saute pan over medium-high heat. Remove from heat and let rest 3 minutes before slicing so as not to lose all the juices. Slice beef thinly against the grain to ensure tenderness.
Spread black bean puree inside the bottom of taco shell and place sliced beef on top. Drizzle chipotle aioli over tenderloin, then spoon a dollop of avocado crema on top. Finish by spooning pico de gallo over the top and garnish with diced avocado if desired.
Serving Size
Yield: 16 tacos