From Chef Gabriel Gambou of Arrecife Restaurant in Colima, Mexico, this recipe was published in The Taste of Mexico by Patricia Quintana. Tender barbecued beef skewers are served with a rich and dark sauce made with cascabel chillies (shown here with refried black beans).
For the beef, use strips of sirloin or hanger steak, preferably with some fat marbling for tenderness. Thread the beef onto skewers, alternating with onion and green peppers if you wish. In a mortar and pestle crush 1-2 cloves of garlic with some salt, add freshly ground black pepper and ground cumin to taste and combine with ¼ of a cup of vegetable oil. Brush the oil mix onto the meat skewers and leave them to rest in the fridge while you prepare the sauce. For the sauce, fry 6 dried cascabel chillies in some oil until fragrant. Drain and soak them in hot water for 20 minutes. Meanwhile, roast a whole tomato by heating a dry griddle or heavy pan and cooking the whole tomato until the outside is charred. When the chillies are softened, drain them and keep the soaking liquid. Remove and discard the seeds and place the flesh into a blender or food processor. Add the roasted tomato, ½ a white onion, 4 cloves of garlic, 1 teaspoon of cumin seeds, 2 bay leaves and freshly ground black pepper to taste. Add a little soaking liquid and blend until you have a good consistency. Cook this sauce in a little oil until the onions and garlic no longer taste raw. Season with salt and a little sugar to taste.
To cook the beef, brush with a little more oil and some clarified butter and cook on a barbecue, turning regularly, until the beef is to your liking. Serve with corn tortillas and other accompaniments such as re-fried beans, guacamole and fresh salsa.
michelle picker cooks 