Brocheta De Filete Estilo El Arrecife(Fillet

* Exported from MasterCook *

BROCHETA DE FILETE ESTILO EL ARRECIFE (FILLET

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FOR THE KABOBS:
4 1/2 lb Beef fillet -- cubed
4 Green bell peppers -- sliced
-- into squares
2 Red onions -- sliced in triang
Freshly ground pepper ~~
3/4 c Olive oil
1 c Clarified butter
FOR THE SAUCE:
8 Chiles cascabeles
1/2 c Vegetable oil
1/2 White onion
1 Tomato -- roasted
4 Cloves garlic -- whole
1 t Cumin seeds
2 Bay leaves
1 t Freshly ground pepper
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



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