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Brocheta de Filetes Stilo El Arrecife Recipe

Brocheta de Filetes Stilo El Arrecife Recipe

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Ingredients

Count

Nutrition

806

Calories

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Ingredients:

Serving

6 (8inch) wooden skewers
8 cascabele chiles, stemmed and seeded
2 1/2 cups water
1/4 cup olive oil
1/2 white onion, thinly sliced
4 cloves garlic
1 roasted tomato (see note )
1 tsp cumin seeds
2 bay leaves
1 tsp freshly ground black pepper
3/4 tsp salt
3 lb beef filet, cut into 3/4inch cubes
2 green bell peppers, sliced into 1inch squares
2 large red onions, sliced into 1inch squares
freshly ground black pepper
2 tbsp olive oil
salt and freshly ground black pepper
8 large corn tortillas , for serving

Directions:

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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	805.58 Kcal (3373 kJ)
Calories from fat	462.1 Kcal
		% Daily Value*
Total Fat	51.34g	79%
Cholesterol	192.74mg	64%
Sodium	518.27mg	22%
Potassium	1043.45mg	22%
Total Carbs	25.06g	8%
Sugars	4.2g	17%
Dietary Fiber	3.78g	15%
Protein	63.96g	128%
Vitamin C	44.3mg	74%
Vitamin A	1mg	33%
Iron	24.2mg	135%
Calcium	76.4mg	8%

Amount Per 100 g
Calories	166.61 Kcal (698 kJ)
Calories from fat	95.57 Kcal
		% Daily Value*
Total Fat	10.62g	79%
Cholesterol	39.86mg	64%
Sodium	107.18mg	22%
Potassium	215.8mg	22%
Total Carbs	5.18g	8%
Sugars	0.87g	17%
Dietary Fiber	0.78g	15%
Protein	13.23g	128%
Vitamin C	9.2mg	74%
Vitamin A	0.2mg	33%
Iron	5mg	135%
Calcium	15.8mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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