Brocheta De Filetes Stilo El Arrecife Recipes

Steps:

• 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.

Steps:

• Heat 1 tablespoon clarified butter in small frying pan over medium-low heat. Add sliced onion and brown. Place green pepper and mushrooms on top of onion slices. Season generously with salt and white pepper. Continue cooking very slowly.
• Heat 1/8 cup clarified butter in a large frying pan on high heat. Add pieces of beef and toss in butter. Season with salt and black pepper. Cook for 5 minutes, then remove meat pieces from sauce and place on a plate. Deglaze pan with diced onion, chili and port on high heat for a couple minutes. Add pimento and continue to cook liquid down. Stir in tomatoes. Add beef to sauce and stir to coat well. Remove beef to serving platter.
• Scoop out avocado flesh in balls. Pour lime juice over avocado to prevent discoloration. Add to vegetables in small frying pan; season with white pepper. Combine all this well with reserved meat.
• Whisk butter into sauce and pour over meat and vegetables to serve.