Title: Achiote Marinade and Barbecue Sauce for Beef
Categories: Sauces
Yield: 2 Servings

Stephen Ceideburg

----------------------------------MARINADE----------------------------------
1 c Red wine vinegar
1/4 c Water
2 ts Ground cumin
3 Garlic cloves, minced
2 ts Achiote paste
1 ts Crushed red pepper
Salt and black pepper, to
-taste
1/4 c Olive oil

-----------------------------------SAUCE-----------------------------------
1 Dried pasilla chile
1 c Boiling water
2 tb Achiote paste
1 tb Olive oil
3/4 c Of the marinade

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

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