Recipe - Brocheta De Filete Estilo El Arrecife (Fillet Kabobs)

FOR THE KABOBS
4 One half pound Beef fillet; cubed
4 Green bell peppers; cut or sliced up
into squares
2 Red onions; cut or sliced up in triang
Freshly ground pepper ~~
Three fourths cup Olive oil
1 cup Clarified butter

FOR THE SAUCE
8 Chiles cascabeles
One half cup Vegetable oil
One half White onion
1 Tomato; roasted
4 Cloves garlic; whole
1 teaspoon Cumin seeds
2 Bay leaves
1 teaspoon Freshly ground pepper
Salt ~~

Prepare the kabobs: On 8 skewers, 8 to 8One half inches long, alternate beef,
peppers, and onions. Brush with One fourth 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 0941434893 typed and posted by teri Chesser 3/96