Recipe#3507

Title: Achiote

rec.food.recipes archive

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
 1/4 c  olive oil
 1 dried pasilla chile
 1 c boiling water
 2 tb achiote paste
 1 tb olive oil
 3/4 c 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.
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