Brocheta de filete estilo el arrecife (fillet

Yield: 8 Servings F

Ingredients:

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 ts Cumin seeds
2 Bay leaves
1 ts Freshly ground pepper Salt ~~ Prepare the kabobs: On 8 skewers
8 to 8-1/2 inches long

Instructions:

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