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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:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 2

Ingredients:
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
taste
1/4 Cup(s) Olive oil
1 Dried pasilla chile
1 Cup(s) Boiling water
3/4 Cup(s) Of the marinade
Directions:
7

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 www.synapse.com/~gemini

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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