Brocheta De Filete Estilo El Arrecife (fillet Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
FOR THE KABOBS:,
4 1/2 lbs: Beef fillet, cubed
4: Green bell peppers, sliced - into squares
2: Red onions, sliced in triang
Freshly ground pepper ~~,
3/4 cup: Olive oil,
1 cup: Clarified butter,
FOR THE SAUCE:,
8: Chiles cascabeles,
1/2 cup: Vegetable oil,
1/2: White onion,
1: Tomato, roasted
4 Cloves: garlic, whole
1 tsp: Cumin seeds,
2: Bay leaves,
1 tsp: Freshly ground pepper,
Salt ~~,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp