Marinades generally consist of an acid to tenderize tough cuts of meat, with an oil to promote juiciness, and herbs and spices to enhance the meats natural flavour. I use this little marinade for seasoning top round cuts of beef and make fajitas with a side of pineapple salsa.
Here’s what you’ll need:
- 1 cup duck walk red wine
- 1 (2 ounce) package dried ancho chiles
- 1 teaspoon black pepper
- 2 teaspoons cumin powder
- 2 tablespoons fresh cilantro, chopped
- 3 cloves garlic
- 1/2 red onion, quartered
- 1/4 cup vegetable oil
- Juice of one lime
Soak dry chilies overnight in water, until soft, then remove seeds and toss all of the ingredients in a food processor. Puree until smooth.
Spread this mixture over a nice cut of top round and let it soak for at least one hour before grilling it up. Slice it thin and use this for fajitas.