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Ingredientes
- 8 x Cascabel chiles stemmed and seeded
- 2 1/2 c. Water
- 1/4 c. Extra virgin olive oil
- 1/2 x White onion thinly sliced
- 4 x Garlic cloves
- 1 x Tomato roasted
- 1 tsp Cumin seeds
- 2 x Bay leaves
- 1 tsp Freshly-grnd black pepper
- 3/4 tsp Salt
- 3 lb Beef filet cut 3/4" cubes
- 2 x Green bell peppers sliced 1" squares
- 2 lrg Red onions sliced 1" squares
- 2 Tbsp. Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 6 lrg Corn Tortillas see * Note
Direcciones
- Soak six 8-inch wooden skewers in water for at least 1 hour, preferably 2 or possibly 3. To make the sauce, toast the chiles directly over a gas flame or possibly in a cast-iron skillet till soft and brown, turning frequently to avoid scorching. Transfer the roasted chiles to a saucepan and add in the water. Bring to a boil, reduce to a simmer and cook for 10 min, or possibly till softened. Transfer the chiles and cooking water to a blender and puree till a smooth paste forms. Set aside.
- In a medium, heavy saucepan heat the oil over medium-high heat. Saute/fry the onion for about 8 min, stirring occasionally, till golden brown. Add in the garlic and stir for a moment, just to release the aroma, then add in the reserved chile paste, tomato, cumin, bay leaves, pepper, and salt. Reduce the heat to medium-low and cook, partially covered, for about 20 min more, stirring occasionally. Return the sauce to the blender and blend again till smooth, adding a little more water if necessary to make the sauce move freely. Let cold.
- Drain the skewers and make the brochettes by alternating cubes of beef, bell pepper, and red onion pcs. Leave 2 inches at the bottom of each skewer bare so which you will have room to grab and turn them. Heat a grill or possibly griddle pan to high heat. Brush the skewers with a little extra virgin 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 possibly till done to your liking.
- Spread a little of the sauce on each of 6 hot plates and serve a brochette in the center and a hot Corn Tortilla on the side. Pass the remaining sauce.
- This recipe yields 6 servings.
- Comments: To roast a tomato, heat a dry skillet or possibly griddle over high heat. Roast the whole tomato, turning when the bottom is slightly charred, till it is golden brown-brown with charred patches on all sides, but not burned (the flesh will be quite mushy). Leave the skin on.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 425g | |
| Recipe makes 6 servings | |
| Calories 628 | |
| Calories from Fat 396 | 63% |
| Total Fat 44.11g | 55% |
| Saturated Fat 15.17g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 132mg | 44% |
| Sodium 427mg | 18% |
| Potassium 809mg | 23% |
| Total Carbs 17.22g | 5% |
| Dietary Fiber 2.8g | 9% |
| Sugars 3.69g | 2% |
| Protein 39.61g | 63% |
