1 teaspoon cumin seeds
2 tablespoons olive oil
2 teaspoons achiote paste
3 aji or jalapeño chiles, stems and seeds removed, chopped
1 tablespoons crushed red New Mexican chile
4 cloves garlic, chopped
½ cup red wine vinegar
½ teaspoon salt
Freshly ground black pepper
1 ½ pounds sirloin beef, cut into 1-inch cubes
1 onion, cut in wedges and separated
Heat the oil in saucepan until hot and simmer the cumin seeds in the oil for 5 minutes. Strain the oil and discard the seeds.
Place all the ingredients, except for the beef and onion, in a blender and or food processor and puree until smooth. Put the beef and onions in a nonreactive bowl or plastic bag, cover with the mixture and marinate for 2 to 4 hours, or overnight in the refrigerator.
Thread the beef and onion wedges on a skewer and grill over a medium fire until medium rare about 10 to 12 minutes, basting frequently with the marinade. Cut one cube open as a sample to check for doneness.
Servings |
4-6 |
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