| 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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