Four 6-ounce beef fillets
4 tablespoons hot pepper sauce, recommended: Cholula
8 tablespoons olive oil
1-ounce garlic, minced
1-ounce chopped thyme, rosemary, and sage
Salt and pepper
2 ounces red bell peppers, sliced
2 ounces yellow bell pepper, sliced
1-ounce garlic, chopped
1 onion, sliced
1 tablespoon hot pepper sauce, recommended: Cholula
8 ounces corn flour
3 ounces vegetable shortening
4 ounces chicken broth
1-ounce achiote paste
Salt and pepper
4 banana leaves, pre-steamed
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.
To make the tamale filling: In a saute pan, add enough olive oil to lightly coat the bottom of the pan and heat. Saute the peppers, garlic, onion, and hot sauce. Cook until the peppers are tender and set aside.
To make the tamales, use a mixing bowl and combine the corn flour, vegetable shortening, chicken broth, achiote paste, and salt and pepper. Mix until a dough starts to form. Place the banana leaves on a flat surface and spread the tamale dough in the center of each leaf. Add the cooked peppers and fold the banana leaves around the tamale. Steam the tamales for 20 minutes.
To serve, slice the tamales or cut them open and place in the center of each plate. Place the beef fillets to the side and serve.
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