BEEF COMB AND PORK TENDERLOIN RECIPE

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For lovers of red meat, this recipe combines delicious cuts of beef and pork.

INGREDIENTS

(For 4 people)

Beef comb (sirloin) of approximately 300 grams
400 grams of pork tenderloin open in a strip

For the marinade:

150 grams of mirasol chili pepper (or guajillo) ginned
150 grams of ancho chili pepper ginned
½ cup vinegar
½ cup of the water where the chilies were soaked
2 cloves of garlic
1 tablespoon of oregano
1 bay leaf
3 cloves
1 cinnamon stick
4 fat peppers
Salt to taste
Oil for greasing
1 brush to put the oil
Charcoal for roasting meat

PREPARATION

The marinade:

The chilies are soaked in very hot water for 10 minutes, blended together with the rest of the ingredients and strained.

The coal is ignited and it is left to be very hot. The pieces of meat are taken, put in the marinade, spread with a little oil and roast. For the comb to remain medium, leave four minutes on each side. The loin takes less time because it must be thinly sliced.

PRESENTATION

Once ready, the meats are cut into strips, served in individual plates accompanied by freshly made tortillas, roasted chambray onions and two or three different chili sauces.

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