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Ингредиенты
- 6 x Wooden skewers, (8inch)
- 8 x Cascabele 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 Cloves garlic
- 1 x Roasted tomato (see Note)
- 1 tsp Cumin seeds
- 2 x Bay leaves
- 1 tsp Black pepper, freshly grnd
- 3/4 tsp Salt
- 3 lb Beef filet, cut into 3/4 inch Cubes
- 2 x Green bell peppers, sliced into 1-inch Squares
- 2 lrg Red onions, sliced into 1-inch squares Black pepper, freshly grnd
- 2 Tbsp. Extra virgin olive oil Salt Black pepper, freshly grnd
- 8 lrg Corn Tortillas, for serving
Инструкции
- Soak the 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 castiron 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 mediumhigh 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 mediumlow 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.
- Yield: 6servings
- Note: 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 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 434g | |
| Recipe makes 6 servings | |
| Calories 646 | |
| Calories from Fat 398 | 62% |
| Total Fat 44.35g | 55% |
| Saturated Fat 15.21g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 132mg | 44% |
| Sodium 431mg | 18% |
| Potassium 829mg | 24% |
| Total Carbs 21.02g | 6% |
| Dietary Fiber 3.4g | 11% |
| Sugars 3.77g | 3% |
| Protein 40.1g | 64% |
