Achiote Marinade & Barbecue Sauce For Beef 1 Recipe
Recipe
Ingredients
Stephen Ceideburg
MARINADE
1 cup Red wine vinegar
1/4 cup Water
2 tsp Ground cumin
3 Garlic cloves, minced
2 tsp Achiote paste
1 tsp Crushed red pepper
Salt and black pepper, to taste
1/4 cup Olive oil
SAUCE
1 Dried pasilla chile
1 cup Boiling water
2 tbsp Achiote paste
1 tbsp Olive oil
3/4 cup the marinade
Recipe
Preparation
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
Converted by MC_Buster.
Servings:
2
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