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
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
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Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
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Without rice, even the cleverest housewife cannot cook. |
| Chinese Proverb |
This Recipe for Achiote Marinade & Barbecue Sauce For Beef 1 is one of thousands in the Recipes-to-go Beef Cookbook.
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“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
Do vegetarians eat animal crackers? |
| Author Unknown |
This is a recipe for Achiote Marinade & Barbecue Sauce For Beef 1 from the recipe cookbook of Recipes-to-go (Beef)
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
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“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
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There are only ten minutes in the life of a pear when it is perfect to eat. |
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He was a very valiant man who first adventured on eating oysters. |
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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