Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 ts Cumin seeds
2 Bay leaves
1 ts 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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