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Ingredientes
- 1 c. Red wine vinegar
- 1/4 c. Water
- 2 tsp Grnd cumin
- 3 x Garlic cloves, chopped
- 2 tsp Achiote paste
- 1 tsp Crushed red pepper
- Salt and black pepper to taste
- 1/4 c. Extra virgin olive oil
- 1 x Dry pasilla chile
- 1 c. Boiling water
- 2 Tbsp. Achiote paste
- 1 Tbsp. Extra virgin olive oil
- 3/4 c. Of the marinade
Direcciones
- Marinade: Combine marinade ingredients.
- Makes sufficient 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. Chill 6 to 8 hrs or possibly overnight. Drain meat, reserving 3/4 c. of the marinade. Thread meat on bamboo skewers. Sauce: Remove and throw away seeds from pasilla chile. Coarsely chop chile and cover with boiling water. Soak for 20 to 30 min. Drain, and put in a food processor with achiote paste and extra virgin olive oil. Puree. Add in the 3/4 c. marinade and blend till smooth. To use: Brush on skewers of meat. Broil or possibly grill till meat is done, about 5 min, basting with marinade several times. Brush again before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 400g | |
| Recipe makes 2 servings | |
| Calories 367 | |
| Calories from Fat 306 | 83% |
| Total Fat 34.68g | 43% |
| Saturated Fat 4.84g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 274mg | 11% |
| Potassium 253mg | 7% |
| Total Carbs 9.27g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.12g | 1% |
| Protein 1.7g | 3% |
