Brocheta De Filete Estilo El Arrecifemeats, mexican 1 for the kabobs: 4 1/2 lb beef fillet; cubed 4 green bell peppers; sliced - into squares 2 red onions; sliced in triang 1 freshly ground pepper ~~ 3/4 cup olive oil 1 cup clarified butter 1 for the sauce: 8 chiles cascabeles 1/2 cup vegetable oil 1/2 white onion 1 tomato; roasted 4 cloves garlic; whole 1 teaspoon cumin seeds 2 bay leaves 1 teaspoon freshly ground pepper 1 salt ~~ Prepare the kabobs: On 8 skewers, 8 to 8-1/2 inches long, alternate beef, peppers, and onions. Brush with 1/4 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 |
