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Mexican Skewers with Charred Corn and Black Bean Salsa

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Source: txbeef.org

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RECIPE INGREDIENTS

1 petite shoulder tender (8 ounces)

1/4 cup lime juice

1/4 cup pineapple juice

2 tablespoon cointreau

2 tablespoon tequila

1/2 cup cilantro, chopped

1/2 cup parsley, chopped

1 medium jalapeno, seeded

2 tablespoons olive oil

Salt and pepper, to taste

Other necessary recipes:
Charred Corn and Black Bean Salsa

Mexican Skewers with Charred Corn and Black Bean Salsa Recipe at Cooking.com

DIRECTIONS

Cut petite tender into one inch cubes, set aside. In a food processor, combine remaining ingredients processing until smooth.

Add beef cubes to marinade and refrigerate
30 minutes to overnight. Drain marinade; discard. Place marinated beef cubes on a five-inch wooden skewer. Grill to medium doneness.

Serve with Charred Corn and Black Bean Salsa.

Recipe reprinted by permission of txbeef.org. All rights reserved.
Date Added: 01/01/2008

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