Brocheta De Filete Estilo El Arrecife (Fillet Kabobs) Recipe

• 4 1/2 lb Beef fillet, cubed
• 4 x Green bell peppers, sliced into squares
• 2 x Red onions, sliced in triang Freshly grnd pepper
• 3/4 c. Extra virgin olive oil
• 1 c. Clarified butter
• 8 x Chiles cascabeles
• 1/2 c. Vegetable oil
• 1/2 x White onion
• 1 x Tomato, roasted
• 4 x Cloves garlic, whole
• 1 tsp Cumin seeds
• 2 x Bay leaves
• 1 tsp Freshly grnd pepper Salt

1. Prepare the kabobs: On 8 skewers, 8 to 8-1/2 inches long, alternate beef, peppers, and onions.
2. Brush with 1/4 c. oil and season with pepper to taste.
3. Chill for 40 min.
4. Meanwhile, prepare the sauce: Fry chiles in oil for 2 min.
5. Drain and soak in warm water for 20 min.
6. Drain, reserving soaking water, and seed.
7. In a blender or possibly food processor, blend chiles with onion, tomato, garlic, cumin, bay leaves, and pepper.
8. Add in a little soaking water, and reblend.
9. Salt.
10. Heat a griddle.
11. Brush kabobs with a little oil and butter.
12. Grill, turning skewers every 3 min and basting with oil and butter till brown.
13. To serve, place a skewer on each of 8 plates.
14. Serve with chile sauce and freshly made corn tortillas.
15. NOTE: From the photograph in the book,the garlic cloves look like elephant garlic,*large*.
16. FILLET KABOBS, ARRECIFE STYLE - Chef Gabriel Gambou at the Arrecife restaurant in Colima adds chiles cascabeles !
17. to beef kabobs to give them a special flavor.

beef fillet, green bell peppers, red onions, extra virgin olive oil, butter, chiles, vegetable oil, white onion, tomato, garlic, cumin, bay leaves, freshly grnd pepper salt

Taken from cookeatshare.com/recipes/brocheta-de-filete-estilo-el-arrecife-fillet-kabobs-93165 (may not work)