Try this Achiote Marinade and Barbecue Sauce for Beef recipe, or contribute your own.
Suggest a better descriptionMarinade: 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
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Serving Size: 1 Serving (342g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 148 | ||
Calories from Fat: 87 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.7g | 13 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 29.8mg | 1 % | |
Potassium 223.2mg | 6 % | |
Total Carbohydrate 5g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 4g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 148
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