Stephen Ceideburg
MARINADE
1 cup Red wine vinegar
1/4 cup Water
2 tsp Ground cumin
3 Garlic cloves, minced
2 tsp Achiote paste
1 tsp Crushed red pepper
Salt and black pepper, to taste
1/4 cup Olive oil
SAUCE
1 Dried pasilla chile
1 cup Boiling water
2 tbsp Achiote paste
1 tbsp Olive oil
3/4 cup the marinade
A Recipe for
Achiote Marinade & Barbecue Sauce For Beef 1
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet van Horne |
It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless. |
| J. K. Galbraith |
When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
This Recipe for Achiote Marinade & Barbecue Sauce For Beef 1 is one of thousands in the Recipes-to-go Beef Cookbook.
Stressed spelled backwards is desserts. Coincidence? I think not! |
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This is a recipe for Achiote Marinade & Barbecue Sauce For Beef 1 from the recipe cookbook of Recipes-to-go (Beef)
If you want to make an apple pie from scratch, you must first create the universe. |
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He was a very valiant man who first adventured on eating oysters. |
| James I |
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
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Coffee is a beverage that puts one to sleep when not drank. |
| Alphonse Allais |
“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” |
| Doug Larson |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
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.
Posted by Stephen Ceideburg
Converted by MC_Buster.
Serves: 2
Achiote Marinade & Barbecue Sauce For Beef 1 Recipe brought to you by Recipes To-Go