Achiote Marinade and Barbecue Sauce for Beef

2 Servings

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Achiote Marinade and Barbecue Sauce for Beef Ingredients

Stephen Ceideburg	Salt and black pepper, to
MARINADE	1/4 c Olive oil
1 c Red wine vinegar	SAUCE
1/4 c Water	1 Dried pasilla chile
2 ts Ground cumin	1 c Boiling water
3 Garlic cloves, minced	2 tb Achiote paste
2 ts Achiote paste	1 tb Olive oil
1 ts Crushed red pepper	3/4 c Of the marinade

Instructions for Achiote Marinade and Barbecue Sauce for Beef

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-Lifes "Cooking of Latin America." From an article by Heidi Haughy Cusik, The San Francisco Chronicle, 7/1/92. Posted by Stephen Ceideburg From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: BeefCuisine: Lat. Amer.