Brocheta De Filetes Stilo El Arrecife Recipes

PUNTAS DE FILETE SONORENSE

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.

THE EL SCORCHO

Steps:

• Preparation for Toppings:
• Marinate the grilled chicken in the hot sauce for at least 24 hours refrigerated. Saute both types of chorizo until fully cooked through, then be sure to blot all excess oil from the chorizo. Cut the red potatoes into small pieces, and saute in olive oil. Season with sea salt and black pepper.
• Slice all the fresh chiles into small rings or slivers. Remove the seeds and veins from the chiles if you want to keep the heat down.
• Preparation for Dough:
• Preheat an oven with a pizza stone to 550 degrees F, if possible. If your oven does not go up to 550 degrees F, preheat it to the highest temperature possible.
• Hand toss or stretch the dough and place on a 14-inch pizza screen or pan. Place the marinated chicken on the crust, followed by the caramelized shallots, cheese, chorizo, potatoes, and fresh chiles. Transfer the pizza to the hot stone and bake for 10 minutes or until crust is golden brown and cheese is slightly browned.
• To Finish:
• Drizzle hot sauce over the baked pizza. Place dried arbol chiles on the pizza, 1 for each slice. Cut into 10 slices and serve.