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Ingredients

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

Description

Eat Wisconsin Cheese