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Beef Ranchera - San Angel Inn - Mexico Pavilion - EPCOT
On a hot grill proceed to roast the garlic, tomatillos and tomatoes.
Then remove and place in blender together with the water, salt, black pepper and sugar.
In a medium stock pot add olive oil, when oil is hot add flour, diced onions, chipotle pepper, chorizo and the “salsa” from the blender.
Bring to a boil, then reduce heat.
Cook until salsa thickens.
Place beef tenderloins on a hot grill and cook to desire tenderness, then remove from stove.
Take corn tortillas and dip them quickly in hot oil, then remove (this is done to soften tortillas)
Place one corn tortilla on a plate.
Place the beef tenderloin on top of the tortilla and cover with the salsa.