-------------------------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.
