Achiote Marinade Barbecue Sauce For Beef

Ingredients

1 stephen ceideburg MARINADE 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 1 salt and black pepper, to taste 1/4 cup olive oil SAUCE 1 dried pasilla chile 1 cup boiling water 2 tbsp achiote paste 1 tbsp olive oil 3/4 cup of the marinade	Advertisements

Preparation
 
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

 

 
Servings: 2

 

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