Yield: 2 servings
| Measure | Ingredient |
|---|---|
| Stephen Ceideburg | |
| 1 cup | Red wine vinegar |
| ¼ cup | Water |
| 2 teaspoons | Ground cumin |
| 3 | Garlic cloves, minced |
| 2 teaspoons | Achiote paste |
| 1 teaspoon | Crushed red pepper |
| Salt and black pepper, to taste | |
| ¼ cup | Olive oil |
| 1 | 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