From Chef Guillermo Pernot of Pasion!, Philadelphia. Yield 6 servings. Filet: 1 Tbsp. sugar 1 Tbsp. granulated garlic 1 Tbsp. ancho chile powder 1 Tbsp. ground cumin 1 Tbsp. paprika ½ Tbsp. Mexican oregano ½ cup vegetable oil 6 filet mignon (8 oz. Each) Crepes: 2 eggs 1 cup half-and-half 1 cup milk 1 cup water 1 Tbsp. melted butterball13/4 cups all-purpose flour ½ tsp. sugar Huitlacoche: 3 Tbsp. olive oil 1 Spanish onion, julienne 2 cactus pads (nopales), thorns removed, peeled, julienned ...
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