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