Name: Mexican Ribeye Shish Kabob with Mexican Risotto (Filete de Lomo al Alambres y Arroz con Crema)
Yield: Serves 6
Cuisine: Mexican
Ingredients: 2 tablespoons freshly squeezed lime juice; ¼ cup Maggi sauce; ¼ cup cilantro leaves; Arroz con Crema, optional; Arbol Chile Salsita; 18 cremini mushrooms; 18 cipollini onions, blanched in boiling water and blotted dry; ½ teaspoon kosher salt; 4 poblano chiles, seeded and cut into 1½-inch squares; 12 strips thick-sliced smoked bacon, cut in half crosswise; ½ cup olive oil, plus a little more oil for the skillet, if not cast-iron; 6 (12-inch) metal skewers; ½ teaspoon freshly ground black pepper; Warm tortillas; Pico de Gallo, for garnish; 2 cloves garlic; 1 serrano chile

Preparation info

Serves
6

Difficulty
Complex

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

When Mexicans do kabobs, the results are full of bravado. In this version, cubes of ribeye steak are wrapped in bacon and skewered along with cipolini onions, cremini mushrooms, and poblano chiles on metal skewers or alambres, a word that means “wire” in Mexican Spanish. At Dos Caminos, we serve these with Arbol Chile Salsita and Pico de Gallo over Arroz con Crema.