Grilled Chile-Marinated Filet Mignon Tacos
2 guajillo chiles (prepared - see below*)
1/2 cup water
6 allspice berries
6 garlic cloves, peeled
diced white onion
monterey jack cheese
queso fresco cheese
thinly sliced Napa cabbage *optional*
lime wedges, for garnish
Using a damp paper towel, gently wipe all chiles to remove any dirt or dust. Remove stems and seeds and slit chiles in half so that they may be toasted flat. Place in dry cast iron or stainless steel skillet and toast lightly over medium heat for about 30-45 seconds per side. Remove when you can just start to smell the chiles. Place chiles in food processor with remaining marinade ingredients and blend until just smooth.
On a pre-heated gas grill set to medium-high or on a charcoal grill or Big Green Egg (preferred) grill the steak until it is nicely and lightly charred on the outside and cooked medium rare in the center (about 125 degrees). Turn the steak once while grilling. Use a meat thermometer and remove steak from grill when temperature registers 123 degrees. Do not cut or pierce the steak. Remove from heat and allow to rest/cool on a cutting board for 10 minutes.
Slice the steak into 1/4 inch pieces against the grain.