Brocheta De Filetes Stilo El Arrecife

Title:
Brocheta De Filetes Stilo El Arrecife

Yield:
6 Servings

Categories:
Hot,
Tamales




Ingredients:





     6    Wooden skewers; (8inch)


     8    Cascabele chiles; stemmed


          -and seeded


 2 1/2 c  Water


   1/4 c  Olive oil


   1/2    White onion; thinly sliced


     4    Cloves garlic


     1    Roasted tomato (see Note)


     1 ts Cumin seeds


     2    Bay leaves


     1 ts Black pepper; freshly ground


   3/4 ts Salt


     3 lb Beef filet; cut into 3/4


          -inch Cubes


     2    Green bell peppers; sliced


          -into 1-inch Squares


     2 lg Red onions; sliced into


          -1-inch squares


          Black pepper; freshly ground


     2 tb Olive oil


          Salt


          Black pepper; freshly ground


     8 lg Corn Tortillas; for serving






 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