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Ingredientes
- 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
Direcciones
- Prepare the kabobs: On 8 skewers, 8 to 8-1/2 inches long, alternate beef, peppers, and onions. Brush with 1/4 c. oil and season with pepper to taste. Chill for 40 min. Meanwhile, prepare the sauce: Fry chiles in oil for 2 min. Drain and soak in warm water for 20 min.
- Drain, reserving soaking water, and seed. In a blender or possibly food processor, blend chiles with onion, tomato, garlic, cumin, bay leaves, and pepper. Add in a little soaking water, and reblend. Salt. Heat a griddle. Brush kabobs with a little oil and butter. Grill, turning skewers every 3 min and basting with oil and butter till 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 8 servings | |
| Calories 542 | |
| Calories from Fat 504 | 93% |
| Total Fat 57.11g | 71% |
| Saturated Fat 18.42g | 74% |
| Trans Fat 0.35g | |
| Cholesterol 61mg | 20% |
| Sodium 172mg | 7% |
| Potassium 211mg | 6% |
| Total Carbs 8.93g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 5.14g | 3% |
| Protein 1.48g | 2% |
