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Achiote Marinade and Barbecue Sauce for Beef

Achiote Marinade and Barbecue Sauce for Beef is built on Stephen Ceideburg, Red Wine Vinegar, Water, Ground Cumin, and Garlic Minced. Add it to your meal plan and shop the whole list in one go.

Ingredients

• Stephen Ceideburg
• 1 cup
• 1/4 cup
• 2 tsp
• 3
• 2 tsp
• 1 tsp
• 1/4 cup
• 1
• 1 cup
• 2 tbsp
• 1 tbsp
• 3/4 cup

Method (preview)

1. 1

   Marinade: Combine marinade ingredients.

2. 2

   To use: Toss paper-thin slices (1 inch by 3 to 4 inches) of beef sirloin with the marinade in a nonmetallic bowl.

3. 3

   Refrigerate 6 to 8 hours or overnight.

4. 4

   Drain meat, reserving 3/4 cup of the marinade.

5. 5

   Thread meat on bamboo skewers.

6. 6

   Sauce: Remove and discard seeds from pasilla chile.

7. 7

   Coarsely chop chile and cover with boiling water.

8. 8

   Soak for 20 to 30 minutes.

9. 9

   Drain, and put in a food processor with achiote paste and olive oil.

10. 10

    Puree.

11. 11

    Add the 3/4 cup marinade and blend until smooth.

12. 12

    To use: Brush on skewers of meat.

13. 13

    Broil or grill until meat is done, about 5 minutes, basting with marinade several times.

14. 14

    Brush again before serving.

15. 15

    Adapted from Time-Life's "Cooking of Latin America."

16. 16

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