Alambre de Res

Mexican beef is flavorful but rarely tender and if

you want to use it you must create dishes that will

work with thinly sliced filet. Alambre translates as

“wire” but is a common term for any food prepared

as a shish kebab or on a skewer. 

This is a great grilled hors d’oeuvres that should go

from the fire to the cocktail buffet as soon as it is

ready. Of course, if you are near a butcher with

quality meats, all the better. If you are dealing with

lesser cuts, consider thinly slicing the meat and

tossing it with chunks of papaya, leaving the steak

in the fridge for about an hour to tenderize it.
1 pound of beef filet mignon, thinly sliced

Garlic powder

2 large poblano peppers, seeded, ribbed, and cut into

   1X2 inch cubes

1 pound of manchego cheese, sliced thinly into strips

Sea salt
Soak four inch wooden skewers in water for a half

hour before you are ready to assemble Alambre de

Res. Combine a strip of cheese, a cube of pepper, and

wrap tightly with a beef strip. Thread on a skewer and

dust lightly with garlic powder. Place on a hot grill and

cook for no longer than six minutes, turning once.

Alternatively, the skewers may be placed on a foil-lined

baking sheet in a 350 degree oven for no longer than eight

minutes. Salt lightly before serving and offer red pepper

sauce or Worcestershire sauce on the side.

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