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"
Posted By:   Kath Hodgson, kath@kandk.demon.co.uk
Post Date:   Sat, 13 Jun 1998