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Title: Achiote Marinade And 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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