Recipes from Mexico :: Mexican Main Dishes Meat
2 lbs. whole tenderloin, with all fat removed*
4 to 5 cloves garlic, peeled
1 tsp. whole black peppercorns
1/2 tsp. cumin
1/4 c. olive oil
2 Tbsp. fresh lime juice
Salt, to taste
Slice tenderloin lengthwise, with the grain, into 1/8-in. thick slices. Place garlic, pepper, cumin, olive oil and lime juice in a molcajete and grind the mixture until the garlic is puréed and the spices are pulverized. Toss the oil mixture with the sliced meat and marinate in the refrigerator for at least 3 hours or overnight.
Broil the meat very close to a very hot fire to the desired degree of doneness. Add salt to taste and serve with refried beans and/or rice, rajas, guacamole, salsa and hot tortillas.
* Or use round steak pounded to about a 1/8-in. thickness. Cut the steak into four pieces.
