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Name: Brocheta De Filete Estilo El Arrecife (Fillet Kabobs)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: Mexican
Ingredients: Freshly ground pepper ~~; 3/4 c olive oil; Salt ~~; 4 Cloves garlic; whole; 1/2 c Vegetable oil; 4 1/2 lb Beef fillet; cubed; 2 Bay Leaves; 2 Red onions; sliced in triang; 8 Chiles cascabeles; 1 ts Cumin seeds; 1/2 White onion; 1 ts Black Pepper freshly ground; 1 Tomato; roasted; 4 Green bell peppers; sliced; 1 c Clarified Butter

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INGREDIENTS

Freshly ground pepper ~~
3/4 c olive oil
Salt ~~
4 Cloves garlic; whole
1/2 c Vegetable oil
4 1/2 lb Beef fillet; cubed
2 Bay Leaves
2 Red onions; sliced in triang
8 Chiles cascabeles
1 ts Cumin seeds
FOR THE SAUCE
1/2 White onion
1 ts Black Pepper ; freshly ground
FOR THE KABOBS
1 Tomato; roasted
4 Green bell peppers; sliced
1 c Clarified Butter
into squares

Servings

INSTRUCTIONS

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

NOTES

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Brocheta De Filete Estilo El Arrecife (Fillet Kabobs)

Freshly ground pepper ~~
3/4 c olive oil
 Salt ~~
4 Cloves garlic; whole
1/2 c Vegetable oil
4 1/2 lb Beef fillet; cubed
2 Bay Leaves
2 Red onions; sliced in triang
8 Chiles cascabeles
1 ts Cumin seeds
 FOR THE SAUCE
1/2 White onion
1 ts Black Pepper freshly ground
 FOR THE KABOBS
1 Tomato; roasted
4 Green bell peppers; sliced
1 c Clarified Butter
 into squares

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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Nutrition

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Serving Size: 1 Serving (297g)
Recipe Makes: 8 Servings

Calories: 188
Calories from Fat: 181 (96%)

Amt Per Serving		% DV

	Total Fat 20.1g	27 %
	Saturated Fat 5g	25 %
	Monounsaturated Fat 11g
	Polyunsanturated Fat 3.3g
Cholesterol 15.3mg		5 %
Sodium 42.5mg		1 %
Potassium 41.9mg		1 %
Total Carbohydrate 2.7g		1 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 2.1g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 188

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