Delicious beef with sweet and sour tamarind sauce

Beef tastes like your mother's cooking. Not too salty and not too sweet. The menu is simple, and our dishes are made with the freshest ingredients. Try the beef with soy for our signature dish!

Ingredients:

1 syringe of meat kept clean

2 teaspoons salt

2 teaspoons of pepper

300 gm peeled tamarind

½ onion

4 garlic cloves

4 guajillo peppers, soaked and seedless

4 chipotle peppers, seasoned

2 Chile Moreta

5 cream peppers

¼ cup maple syrup

1 tablespoon Dijon mustard

2 tablespoons tomato puree

2 ripe tomatoes

Two tablespoons of ground chicken broth

Check also : turkey noodle casserole 

METHOD:

ROAST the onion, garlic, tomatoes and dried chiles on a griddle. Remove the dried chiles after roasting them for 10 seconds on each side and the rest of the ingredients until they take a homogeneous black color.

SOAK the chiles in boiling water for 20 minutes.

PLACE dried chiles, chipotle chiles, fat peppers, tomato puree and chicken bouillon powder in blender; blend until well incorporated.

STIR the chili sauce and sauté it in a pot with a little vegetable oil; add the peeled tamarinds and after 10 minutes strain the sauce to remove their fibers and seeds.

ADD salt, pepper and maple syrup to the tamarind sauce; remove from heat and set aside.

SAZE the tenderloin with salt and pepper on all sides, tie with twine to divide the medallions and glaze with the Dijon mustard.

HEAT a frying pan, add vegetable oil and brown the pork loin on all sides until it takes a caramelized color.

PLACE the pork loin in a baking dish and bathe it with the tamarind sauce; cover the pork loin with aluminum foil and bake at 180°C (350°F) for an hour and a quarter. Baste the tenderloin with its juices and the tamarind sauce every 20 minutes to create a rich sweet and sour crust.

REMOVE the foil and bake the tenderloin for 15 minutes more.

REST pork tenderloin in tamarind sauce for 10 minutes before serving with tamarind sauce.

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