Recipe - Achiote Marinade And Barbecue Sauce For Beef

Stephen Ceideburg

MARINADE
1 cup Red wine vinegar
One fourth cup Water
2 teaspoon Ground cumin
3 Garlic cloves, minced
2 teaspoon Achiote paste
1 teaspoon Crushed red pepper
Salt and black pepper, to
taste
One fourth cup Olive oil

SAUCE
1 Dried pasilla chile
1 cup Boiling water
2 tablespoon Achiote paste
1 tablespoon Olive oil
Three fourths cup Of the marinade

Marinade: Combine marinade ingredients.

Makes enough for 2 pounds of beef.

To use: Toss paperthin 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 Three fourths 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 Three fourths 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 TimeLife's "Cooking of Latin America."

From an article by Heidi Haughy Cusik, The San Francisco Chronicle,
7/1/92.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini