*  Exported from  MasterCook  *
 
               BROCHETA DE FILETE ESTILO EL ARRECIFE (FILLET
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Mexican                          Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         FOR THE KABOBS:
    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
                         FOR THE SAUCE:
    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 ~~
 
   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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