Cut corn tortillas into small strips.

Heat canola oil in a deep skillet.

Fry tortilla strips until golden brown and crispy.

Remove fried tortilla strips to paper towels to drain excess oil.

Season tortilla chips with salt and pepper.

Set aside the prepared tortilla chips.

Combine chopped avocado, minced red bell pepper, minced small onion, lime juice, salt, and pepper in a bowl.

Mix the avocado salad well and chill until needed.

Toast dried New Mexico chiles in a dry skillet until charred.

Remove the charred chiles from the skillet.

Tear and seed the toasted chiles.

Preheat broiler.

In a skillet, combine chunked large onion, minced garlic, and seeded, halved tomatoes.

Place the skillet under the broiler for 15 minutes or until vegetables are well charred.

Place the broiled vegetables on the stove over high heat.

Add chicken stock to the skillet to deglaze.

Transfer the contents of the skillet to a food processor.

Add the toasted and seeded chiles to the food processor.

Puree until the mixture is smooth.

Season the chili puree to taste.

Set aside the chili puree.

Clean the skillet used for broiling the vegetables.

Season beef tenderloin steaks with salt and pepper.

Heat olive oil in the cleaned skillet.

Add the seasoned steaks to the hot skillet.

Sear the steaks for 3 minutes on each side, or according to desired doneness.

Remove the seared steaks from the skillet.

Place the steaks on a plate.

Keep the steaks warm.

Add the chili puree and brown sugar to the skillet.

Simmer the chili puree for 20 minutes, allowing it to thicken.

Return the seared steaks to the pan with the simmering chili sauce.

Re-heat the steaks in the sauce and coat them well.

Place some chili sauce on serving plates.

Top with a steak, avocado salad mix, shredded manchego cheese, and minced cilantro.

Surround the steak with the prepared tortilla chips.