Achiote Marinade & Barbecue Sauce For Beef Recipe
1 stephen ceideburg
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
1 salt and black pepper, to taste
1/4 cup olive oil
1 dried pasilla chile
1 cup boiling water
2 tbsp achiote paste
1 tbsp olive oil
3/4 cup of the marinade
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
Adapted from Time-Life's "Cooking of Latin America."
From an article by Heidi Haughy Cusik, The San Francisco Chronicle,
Posted by Stephen Ceideburg
to Meat Recipes
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Achiote Marinade & Barbecue Sauce For Beef Recipe - Recipes 4u
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