| 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 |
1/4 cup olive oil
1 dried pasilla chile 1 cup boiling water 2 Tbsp. achiote paste 1 Tbsp. olive oil 3/4 cup marinade |
Marinade: Combine marinade ingredients.
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.
