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Achiote Marinade/Barbecue Sauce

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

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.


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