Brocheta de filete estilo el arrecife (fillet kabobs)

8 Servings

Ingredients

Quantity Ingredient
4½ pounds Beef fillet; cubed
4 Green bell peppers; sliced into squares
2 Red onions; sliced in triang
Freshly ground pepper ~~
¾ cup Olive oil
1 cup Clarified butter
8 Chiles cascabeles
½ cup Vegetable oil
½ White onion
1 Tomato; roasted
4 Cloves garlic; whole
1 teaspoon Cumin seeds
2 Bay leaves
1 teaspoon Freshly ground pepper
Salt ~~

Directions

FOR THE KABOBS

FOR THE SAUCE

Prepare the kabobs: On 8 skewers, 8 to 8-½ inches long, alternate beef, peppers, and onions. Brush with ¼ cup oil and season with pepper to taste. Refrigerate for 40 minutes. Meanwhile, prepare the sauce: Fry chiles in oil for 2 minutes. Drain and soak in hot water for 20 minutes.

Drain, reserving soaking water, and seed. In a blender or food processor, blend chiles with onion, tomato, garlic, cumin, bay leaves, and pepper. Add a little soaking water, and reblend. Salt. Heat a griddle. Brush kabobs with a little oil and butter. Grill, turning skewers every 3 minutes and basting with oil and butter until brown. To serve, place a skewer on each of 8 plates. Serve with chile sauce and freshly made corn tortillas. NOTE: From the photograph in the book, the garlic cloves look like elephant garlic, *large*. FILLET KABOBS, ARRECIFE STYLE - Chef Gabriel Gambou at the Arrecife restaurant in Colima adds chiles cascabeles ! to beef kabobs to give them a special flavor. from "The Taste of Mexico" by Patricia Quintana, published by Stewart, Tabori & Chang, 1986, ISBN 0-941434-89-3 typed and posted by teri Chesser 3/96

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