Ingredients
- FOR ACHIOTE MARINADE
- 6 garlic cloves
- 4 ounces red onion (1 medium onion, chopped in large chunks)
- 2 to 3 tablespoons ground achiote (or annatto)
- 1 tablespoon ground cumin
- 1 1/2 teaspoons oregano
- 2 teaspoons salt
- 2 tablespoons lemon juice
- 1/2 cup beer
- FOR ACHIOTE OIL
- 3 tablespoons olive oil (or butter or lard)
- 1 tablespoon achiote seeds
- FOR MEAT
- 2 pounds beef sirloin (top sirloin or port tenderloin)
How to Make
-
Step 1: Make the marinade: In a small blender, blend all of the marinade ingredients until you have a smooth puree.
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Step 2: Cut the steak or tenderloin into medium sized cubes or strips. Place in a non-reactive bowl and pour the marinade over the meat. Stir to fully coat. Refrigerate for two hours.
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Step 3: Meanwhile, make the achiote oil. Heat the oil in a large skillet over medium heat. Add the achiote seeds and simmer for about 10-15 minutes or until the seeds have colored the oil. Remove and discard the seeds.
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Step 4: When the meat is done marinating, heat the achiote oil over medium high heat. Add the beef and cook until the sauce is reduced completely, about 20 minutes. Stir frequently to keep the meat from sticking to the pan and burning. Taste for seasoning and adjust if needed. Serve with your choice of traditional side dishes.
We hope you enjoy this recipe!
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