This is hearty, stick-to-the-ribs cowboy fare and a must for meat lovers. A version of this recipe has been on the menu at Coyote Café in Santa Fe since the restaurant opened in 1987. In some markets you'll find this cut of meat sold as a bone-in Delmonico steak, and for a more elegant look you can trim off all the fat from the "eye."
Rellenos are stuffed green chiles that are deep-fried, and in the Southwest you'll usually find them filled with cheese. In some parts of Mexico, dry as well as fresh chiles are sometimes stuffed to make rellenos using picadillo, a savory meat filling. Bur here we use another southwestern classic: black beans accented with the smoky flavor of chipotle chiles. Chipotles are smoked, dried jalapeno chiles that are available either dehydrated or canned in adobo sauce, a vinegar and tomato-based stew.
