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  Recipe Home » Sauces » Achiote Marinade & Barbecue Sauce For Beef
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  Achiote Marinade & Barbecue Sauce For Beef
  Category: Sauces
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 268
Ingredients:
Stephen Ceideburg

MMMMMMARINADE

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

MMMMMSAUCE

1 Dried pasilla chile
1 cup Boiling water
2 tbsp Achiote paste
1 tbsp Olive oil
3/4 cup 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
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