Beef Fillet Marinated in Cholula Hot Sauce with Tamale and Achiote Paste

Ingredients

• 1 ounce achiote paste 
• 4  banana leaves 
• 24 ounce beef fillets 
• 4 ounces chicken broth 
• 8 ounces masa 
• 1 ounce garlic chopped
• 1 ounce garlic minced
• 4 servings olive oil 
• 8 tablespoons olive oil 
• 1  onion sliced
• 1 tablespoon pepper sauce hot
• 4 tablespoons pepper sauce hot
• 2 ounces bell peppers red sliced
• 4 servings salt and pepper 
• 1 ounce thyme leaves chopped
• 3 ounces vegetable shortening 
• 2 ounces bell pepper yellow sliced

Equipment

• frying pan
• mixing bowl

Directions

1. To prepare the marinade, combine all of the ingredients together in a large container and marinate the beef for 2 hours in the refrigerator. Once the beef is marinated, sear the beef on both sides in a saute pan for approximately 10 minutes or until desired doneness.
2. To make the tamale filling: In a saute pan, add enough olive oil to lightly coat the bottom of the pan and heat.
3. Saute the peppers, garlic, onion, and hot sauce. Cook until the peppers are tender and set aside.
4. To make the tamales, use a mixing bowl and combine the corn flour, vegetable shortening, chicken broth, achiote paste, and salt and pepper.
5. Mix until a dough starts to form.
6. Place the banana leaves on a flat surface and spread the tamale dough in the center of each leaf.
7. Add the cooked peppers and fold the banana leaves around the tamale. Steam the tamales for 20 minutes.
8. To serve, slice the tamales or cut them open and place in the center of each plate.
9. Place the beef fillets to the side and serve.