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CATEGORY	CUISINE	TAG	YIELD
Grains, Meats		Too, Hot, Tamales	6	Servings

INGREDIENTS

6		Wooden skewers; (8inch)
8		Cascabele chiles; stemmed and seeded
2 1/2	c	Water
1/4	c	Olive oil
1/2		White onion; thinly sliced
4		Cloves garlic
1		Roasted tomato (see Note)
1	ts	Cumin seeds
2		Bay leaves
1	ts	Black pepper; freshly ground
3/4	ts	Salt
3	lb	Beef filet; cut into 3/4 inch Cubes
2		Green bell peppers; sliced into 1-inch Squares
2	lg	Red onions; sliced into 1-inch squares
		Black pepper; freshly ground
2	tb	Olive oil
		Salt
		Black pepper; freshly ground
8	lg	Corn Tortillas; for serving

INSTRUCTIONS

Soak the skewers in water for at least 1 hour, preferably 2 or 3. To make
the sauce, toast the chiles directly over a gas flame or in a castiron
skillet until soft and brown, turning frequently to avoid scorching.
Transfer the roasted chiles to a saucepan and add the water. Bring to a
boil, reduce to a simmer and cook for 10 minutes, or until softened.
Transfer the chiles and cooking water to a blender and puree until a smooth
paste forms. Set aside. In a medium, heavy saucepan heat the oil over
mediumhigh heat. Saute the onion for about 8 minutes, stirring
occasionally, until golden. Add the garlic and stir for a moment, just to
release the aroma, then add the reserved chile paste, tomato, cumin, bay
leaves, pepper, and salt. Reduce the heat to mediumlow and cook, partially
covered, for about 20 minutes more, stirring occasionally. Return the sauce
to the blender and blend again until smooth, adding a little more water if
necessary to make the sauce move freely. Let cool. Drain the skewers and
make the brochettes by alternating cubes of beef, bell pepper, and red
onion pieces. Leave 2 inches at the bottom of each skewer bare so that you
will have room to grab and turn them. Heat a grill or griddle pan to high
heat. Brush the skewers with a little olive oil and season to taste. Grill
for 1 minute on each side, then brush generously with the sauce. Grill for
another minute on each side, or until done to your liking. Spread a little
of the sauce on each of 6 warm plates and serve a brochette in the center
and a warm corn tortilla on the side. Pass the remaining sauce. Yield: 6
servings Note: To roast a tomato, heat a dry skillet or griddle over high
heat. Roast the whole tomato, turning when the bottom is slightly charred,
until it is golden brown with charred patches on all sides, but not burned
(the flesh will be quite mushy). Leave the skin on. Copyright, 1996, TV
FOOD NETWORK, G.P., All Rights Reserved
Recipe By     : TOO HOT TAMALES SHOW
Posted to MC-Recipe Digest V1 #287
Date: Sat, 09 Nov 1996 08:27:59 -0600
From: Pat Asher <asher@mcs.com>
NOTES : AIR DATE: 2/13/96

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