| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Mexican | Mexican, Meats | 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 | ts | Cumin seeds |
| 2 | Bay leaves | |
| 1 | ts | Freshly ground pepper |
| Salt ~~ |
INSTRUCTIONS
FOR THE KABOBS FOR THE SAUCE 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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