Name: Achiote Marinade/barbecue Sauce
Ingredients: 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

Achiote Marinade/barbecue Sauce

Ingredients

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

Instructions

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. ~