Title: Achiote marinade & barbecue sauce for beef
 Categories: Sauces
      Yield: 2 Servings
 
           Stephen Ceideburg

--------------------------MARINADE-------------------------------
      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, to
           -taste
    1/4 c  Olive oil

---------------------------SAUCE--------------------------------
      1    Dried pasilla chile
      1 c  Boiling water
      2 tb Achiote paste
      1 tb Olive oil
    3/4 c  Of the 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.