Brocheta De Filete Estilo El Arrecife (fillet Kabobs)

I think the common belief that in order to serve someone in love means that we need to give up our concern for ourselves is totally false. Rather I believe we honor people the most when we can pursue our happiness in serving them. For example, when I visit people in the hospital they either say, “Thank you” or “You didn’t have to come, Pastor.” What’s the most loving response on my part? “It’s my duty?” 'Just doing my job?” Of course not! What if I say, “I’ve been looking forward to being with you all day, and right now there is no other place I’d rather be.” Would the person respond, “There you go again, only thinking about yourself!” No, they would take my pursuing of joy in them as the highest form of love!

Randy Smith

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

A Message from our Provider:

“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”

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