---------- Recipe via Meal-Master (tm) v8.02
  Categories: Sauces
       Yield: 2 servings
            Stephen Ceideburg
       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
     1/4 c  Olive oil
       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.
   Adapted from Time-Life’s “Cooking of Latin America.”
   From an article by Heidi Haughy  Cusik, The San
   Francisco Chronicle, 7/1/92.
   Posted by Stephen Ceideburg