Light entertainment, easy familiarity and jocularity are not compatible with a realization of the seriousness of the condition of the souls of all men by nature, the fact that they are lost and in danger of eternal perdition, and their consequent need of salvation. Not only that, such methods cannot bring out the Truth; and our business is to preach the Truth. These methods may affect people psychologically and in other respects, and they may lead to “decisions”; but our object is not merely to get decisions, it is to bring people to a knowledge of the Truth.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
		Sauces	2	Servings

INGREDIENTS

		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 taste
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

INSTRUCTIONS

MARINADE
SAUCE
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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