Achiote Marinade/barbecue Sauce

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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