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
SAUCE
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