| 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)
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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