Brocheta De Fillets Stilo El Arrecife

Recipe Ingredients

8		Cascabel chiles - stemmed and seeded
2 1/2 cups	592ml	Water
1/4 cup	59ml	Olive oil
1/2		White onion - thinly sliced
4		Garlic cloves
1		Tomato - roasted
1 teaspoon	5ml	Cumin seeds
2		Bay leaves
1 teaspoon	5ml	Freshly-ground black pepper
3/4 teaspoon	3.8ml	Salt
3 lbs	1362g / 48oz	Beef filet - cut 3/4" cubes
2		Green bell peppers - sliced 1" squares
2		Red onions - sliced 1" squares (large)
2 tablespoons	30ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
6		Corn Tortillas - see * Note (large)

Recipe Instructions

* Note: See the "Corn Tortillas" recipe which is included in this collection.

Soak six 8-inch wooden 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 cast-iron 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 medium-high 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 medium-low 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.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6189 broadcast 02-26-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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