Try this Brocheta De Filetes Stilo El Arrecife recipe, or contribute your own.

Still searching for what to cook ?

Name: Brocheta De Filetes Stilo El Arrecife
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 ts Black pepper; freshly ground; 3 lb Beef filet; cut into 3/4; 2 tb olive oil; 8 lg Corn Tortillas; for serving; 4 Garlic; 3/4 ts Salt; Salt; Black pepper; freshly ground; 1/4 c olive oil; 1/2 White onion; thinly sliced; 1 Roasted tomato (see Note); 2 lg Red onions; sliced into; 2 1/2 c Water; 1 ts Cumin seeds; 8 Cascabele chiles; stemmed; 2 Bay Leaves; 2 Green bell peppers; sliced; 6 Wooden skewers; (8inch); Black pepper; freshly ground

Find the most delicious recipes here

INGREDIENTS

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

Servings

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 NOTES : AIR DATE: 2/13/96

NOTES

Alert editor

Brocheta De Filetes Stilo El Arrecife

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

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

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (284g)
Recipe Makes: 6 Servings

Calories: 40
Calories from Fat: 32 (80%)

Amt Per Serving		% DV

	Total Fat 3.6g	5 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 3.1mg		0 %
Potassium 31.4mg		1 %
Total Carbohydrate 2.2g		1 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 1.6g
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.

About Our Nutrition Facts

Calories per serving: 40

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

What to make this week

Keep an eye out for original recipes from the BigOven Kitchen every week! SEE MORE >>

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!