Steakadillas with Guasacaca Sauce (Adapted from Tasting Table)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • ½ pound beef tenderloin, halved lengthwise into 2 long pieces
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper
  • 2 small, ripe avocados--halved, pitted and roughly chopped
  • ½ small white onion, roughly chopped
  • 1 small poblano chile or 1 large poblano chile if you want more heat, roughly chopped
  • ½ cup fresh cilantro, plus more for garnish
  • 1 small jalapeño, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 3 tablespoons distilled white vinegar
  • Juice of 1 lime
  • ¼ cup and three tablespoons canola oil
  • Eight 8-inch flour tortillas
  • 1 cup crumbled feta cheese, plus more for garnish
  • 1 cup shredded red cabbage
Instructions
  1. Set the tenderloin pieces on a cutting board and rub them with one teaspoon of the salt and one teaspoon black pepper. Set aside.
  2. Make the guasacaca: In the bowl of a food processor, add the avocados, onion, poblano chile, cilantro, jalapeño, garlic, vinegar, lime juice and the remaining one teaspoon salt. Process until smooth; then, with the machine running, add two tablespoons of the canola oil until smooth.
  3. Heat a large skillet (preferably cast iron) over medium-high heat until it smokes, about two minutes. Divide one tablespoon of the canola oil over the tenderloin pieces, rubbing it all over. Cook until all sides are browned and the internal temperature reads between 125° and 130°, about 10 to 12 minutes total. Transfer to a cutting board and rest the steak for five minutes, then slice crosswise into ¼-inch-thick pieces.
  4. Set the cleaned skillet over medium heat and add one tablespoon of the canola oil. Add a tortilla followed by ⅛ cup of cheese, 6-8 tenderloin slices (or however many will fit in a row on your tortilla) and another ⅛ cup cheese. Add ¼ cup shredded cabbage. Place another tortilla on top and press down with the back of a metal spatula. Cook until the tortilla is browned, 2-3 minutes, then use a metal spatula to flip. Cook until the other side is browned, about 1-2 minutes longer. Transfer the quesadilla to a clean cutting board.
  5. Repeat with the remaining tablespoons canola oil and the remaining tortillas, cheese, cabbage and steak.
  6. Slice the quesadillas into quarters and serve topped with the guasacaca (spicy, green, delicious) sauce. Garnish with more feta cheese and cilantro.
  7. NOTE: Depending on how fast your stove heats, your tortillas may need a little extra time to brown.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/steakadillas-with-guasacaca-sauce/