Achiote marinade & barbecue sauce for beef

Yield: 2 Servings

Measure Ingredient
\N \N Stephen Ceideburg
1 cup Red wine vinegar
¼ cup Water
2 teaspoons Ground cumin
3 \N Garlic cloves, minced
2 teaspoons Achiote paste
1 teaspoon Crushed red pepper
\N \N Salt and black pepper, to taste
¼ cup Olive oil
1 \N Dried pasilla chile
1 cup Boiling water
2 tablespoons Achiote paste
1 tablespoon Olive oil
¾ cup Of the marinade



Marinade: Combine marinade ingredients.

Makes enough for 2 pounds of beef.

To use: Toss paper-thin slices (1 inch by 3 to 4 inches) of beef sirloin with the marinade in a nonmetallic bowl. Refrigerate 6 to 8 hours or overnight. Drain meat, reserving ¾ cup of the marinade.

Thread meat on bamboo skewers.

Sauce: Remove and discard seeds from pasilla chile. Coarsely chop chile and cover with boiling water. Soak for 20 to 30 minutes. Drain, and put in a food processor with achiote paste and olive oil. Puree.

Add the ¾ cup marinade and blend until smooth.

To use: Brush on skewers of meat. Broil or grill until meat is done, about 5 minutes, basting with marinade several times. Brush again before serving.

Adapted from Time-Life's "Cooking of Latin America." From an article by Heidi Haughy Cusik, The San Francisco Chronicle, 7/1/92.

Posted by Stephen Ceideburg

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