From Chef Guillermo Pernot of Pasion!, Philadelphia. Yield 6 servings.
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)
1 cup half-and-half
1 cup milk
1 cup water
1 Tbsp. melted butterball13/4 cups all-purpose flour
½ tsp. sugar
3 Tbsp. olive oil
1 Spanish onion, julienne
2 cactus pads (nopales), thorns removed, peeled, julienned and blanched
3 Tbsp. huitlacoche (Mexican corn fungus)
2 Tbsp. chopped epazote
1 Tbsp. kosher salt
½ tsp. ground chile caribe
1 lb. Wisconsin Queso Fresco, diced
For filets: In mixing bowl, mix all spices and oil to form thin paste. Rub filets on all sides. Marinate for 24 hours.
For crepes: In mixer bowl with whisk attachment, beat all crepe ingredients until smooth. Let rest 20 minutes. Lightly butter crepe pan or small nonstick saute pan. Heat over medium-high heat. Lift pan from heat and pour in about 3 Tbsp. batter. Tilt pan to cover bottom. Return to heat. Cook until edges look dry and bottom is golden brown. Carefully run heat-proof rubber scraper under crepe; lift and turn to brown other side. Remove to plate. Repeat with remaining batter, stacking crepes.
For sauce: In large saucepan, heat olive oil over medium-high heat. Saute onions until they are caramelized. Add remaining ingredients except cheese. Cook until almost dry. Cool in refrigerator. Stir in diced Queso Fresco.
Final Preparation: Prepare a gas grill for smoking. Grill filets to desired doneness. Let rest on warm plate for 5 minutes. Heat oven to 350°F. For each serving, spoon 4 oz. Stew into oven-proof dish. Top with 2 crepes. Heat in oven until sauce is bubbly. Slice steaks diagonally across the grain. Place over crepes.