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Directions: 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.
| Ingredients:
1 Cup(s) Red wine vinegar
1/4 Cup(s) Water
2 Teaspoon(s) Ground cumin
3 Garlic cloves, minced
2 Teaspoon(s) Achiote paste
1 Teaspoon(s) Crushed red pepper
1/4 Cup(s) Olive oil
1 Dried pasilla chile
1 Cup(s) Boiling water |
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