Description
One of the simplest street bites you will find in Latin America – Carne en palito mixes tender beef strips with the fruity aroma of oranges, the sharpness of garlic and the smoky texture of achiote.
Ingredients
Scale
- 1lb beef skirt cut into long strips
- 2tbsps (70ml) fresh orange juice
- 3tbsp (105ml) vegetable oil
- 6 garlic cloves, crushed
- 2tsps (5gr) achiote (a.k.a. annatto) seeds
- 1tsp (2.5gr) ground cumin
- A pinch of smoked paprika (optional)
- Salt to taste
Instructions
- Heat the oil slightly in a frying pan over a low heat for a couple of minutes, add the annatto seeds and let them release flavour and colour infusing the oil for 5 minutes (always keeping it over a low heat).
- Pound the beef strips so that they are as thin as possible without splitting.
- Mix the orange juice, olive oil, garlic, annatto oil, cumin, salt and pepper together to make a marinade.
- Season the meat with the marinade and refrigerate for at least 4 hours.
- Soak 20 bamboo skewers in water for half an hour.
- Pat the beef strips dry when ready to cook.
- Slide the meat onto the bamboo skewers and barbeque for just a minute on each side (this can be done on a hot griddle pan if, like me, you fancy them in the middle of autumn and can’t use the barbeque!)
- Prep Time: 5 mins
- Cook Time: 2 mins