Smoked-Grilled Filet Mignon Burrito With Stew Of Nopales, Huitlacoche And Wisconsin Queso Fresco

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Wisconsin Cheese


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For the Filet:

1 tablespoon sugar

1 tablespoon granulated garlic

1 tablespoon ancho chile powder

1 tablespoon chipotle chile powder

1 tablespoon ground cumin

1 tablespoon paprika

1/2 tablespoon Mexican oregano

1/2 cup vegetable oil

6 filet mignon (8 ounces each)

For the Crépes:

2 eggs

1 cup half-and-half

1 cup milk

1 cup water

1 tablespoon melted butter

1 3/4 cups all-purpose flour

1/2 teaspoon sugar

For the Huitlacoche:

3 tablespoons olive oil

1 Spanish onion, julienned

2 cactus pads (nopales), thorns removed, peeled, julienned, blanched

3 tablespoons huitlacoche (Mexican corn fungus)

2 tablespoons chopped epazote

1 tablespoon kosher salt

1/2 teaspoon ground chile caribe

1 pound Wisconsin Queso Fresco, diced

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