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CATEGORY CUISINE TAG YIELD
Meats, Vegetables, Grains Mexican Meats, Mexican 8 Servings

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
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 ~~

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 336
Calories From Fat: 306
Total Fat: 34.6g
Cholesterol: 0mg
Sodium: 952.5mg
Potassium: 279.3mg
Carbohydrates: 4.3g
Fiber: 1.4g
Sugar: 1.8g
Protein: 3.7g


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