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1
Soak the skewers in water for at least 1 hour, preferably 2 or possibly 3.
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2
To make the sauce, toast the chiles directly over a gas flame or possibly in a castiron skillet till soft and brown, turning frequently to avoid scorching.
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3
Transfer the roasted chiles to a saucepan and add in the water.
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4
Bring to a boil, reduce to a simmer and cook for 10 min, or possibly till softened.
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5
Transfer the chiles and cooking water to a blender and puree till a smooth paste forms.
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6
Set aside.
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7
In a medium, heavy saucepan heat the oil over mediumhigh heat.
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8
Saute/fry the onion for about 8 min, stirring occasionally, till golden brown.
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9
Add in the garlic and stir for a moment, just to release the aroma, then add in the reserved chile paste, tomato, cumin, bay leaves, pepper, and salt.
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10
Reduce the heat to mediumlow and cook, partially covered, for about 20 min more, stirring occasionally.
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11
Return the sauce to the blender and blend again till smooth, adding a little more water if necessary to make the sauce move freely.
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12
Let cold.
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13
Drain the skewers and make the brochettes by alternating cubes of beef, bell pepper, and red onion pcs.
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14
Leave 2 inches at the bottom of each skewer bare so which you will have room to grab and turn them.
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15
Heat a grill or possibly griddle pan to high heat.
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16
Brush the skewers with a little extra virgin olive oil and season to taste.
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17
Grill for 1 minute on each side, then brush generously with the sauce.
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18
Grill for another minute on each side, or possibly till done to your liking.
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19
Spread a little of the sauce on each of 6 hot plates and serve a brochette in the center and a hot corn tortilla on the side.
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20
Pass the remaining sauce.
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21
Note: To roast a tomato, heat a dry skillet or possibly griddle over high heat.
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22
Roast the whole tomato, turning when the bottom is slightly charred, till it is golden with charred patches on all sides, but not burned
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23
(the flesh will be quite mushy).
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24
Leave the skin on.
