Instructions: Prepare the kabobs: On 8 skewers, 8 to 8-1/2 inches long, alternate beef, peppers, and onions. Brush with 1/4 cup oil and season with pepper to taste. Refrigerate for 40 minutes. Meanwhile, prepare the sauce: Fry chiles in oil for 2 minutes. Drain and soak in hot water for 20 minutes.

Drain, reserving soaking water, and seed. In a blender or food processor, blend chiles with onion, tomato, garlic, cumin, bay leaves, and pepper. Add a little soaking water, and reblend. Salt. Heat a griddle. Brush kabobs with a little oil and butter. Grill, turning skewers every 3 minutes and basting with oil and butter until brown. To serve, place a skewer on each of 8 plates. Serve with chile sauce and freshly made corn tortillas.

NOTE: From the photograph in the book,
the garlic cloves look like elephant garlic,
*large*. FILLET KABOBS, ARRECIFE STYLE - Chef Gabriel Gambou at the Arrecife restaurant in Colima adds chiles cascabeles ! to beef kabobs to give them a special flavor.

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