*  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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