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Recipe Name: Achiote Marinade And Barbecue Sauce For Beef Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Sauces Comments:
Preparation Time:
Number of Servings: 2

Stephen Ceideburg
1 Cup(s) Red wine vinegar
1/4 Cup(s) Water
2 Teaspoon(s) Ground cumin
3 Garlic cloves, minced
2 Teaspoon(s) Achiote paste
1 Teaspoon(s) Crushed red pepper
Salt and black pepper, to
1/4 Cup(s) Olive oil
1 Dried pasilla chile
1 Cup(s) Boiling water
3/4 Cup(s) 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, Posted by Stephen Ceideburg From Gemini's MASSIVE
MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 336
Calories From Fat: 303
Total Fat: 34.2g
Cholesterol: 0mg
Sodium: 19mg
Potassium: 107.3mg
Carbohydrates: 2.8g
Fiber: <1g
Sugar: <1g
Protein: <1g

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