Review/Rate this Recipe Save to MyRecipes Rating:

Title: Achiote Marinade & Barbecue Sauce For Beef
Yield: 2 Servings

Ingredients

      1    stephen ceideburg
 
  --------------------------------MARINADE----------------------------------
      1 c  red wine vinegar
    1/4 c  water
      2 ts ground cumin
      3    garlic cloves, minced
      2 ts achiote paste
      1 ts crushed red pepper
      1    salt and black pepper, to
           -taste
    1/4 c  olive oil
 
  ----------------------------------SAUCE-----------------------------------
      1    dried pasilla chile
      1 c  boiling water
      2 tb achiote paste
      1 tb olive oil
    3/4 c  of the marinade

Instructions

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 3/4 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 3/4 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

Reviews