Yield: 2 servings
|\N \N||Stephen Ceideburg|
|1 cup||Red wine vinegar|
|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