The recipe uses 3-4lb of 1" beef cubes but chicken works well too.
Heat the oil and add the annatto and cumin, cook for 5 mins. Strain the oil and discard seeds.
Blend all ingredients (except the meat) until smooth, then use as a marinade for the meat, refrigerated overnight.
Put meat on skewers then grill or barbeque until cooked, basting frequently with the marinade.
From: the Whole Chile Pepper Book
by Dave DeWitt & Nancy Gerlach"
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