Mexican Skewers with Charred Corn and Black Bean Salsa
- 1 petite beef shoulder tender (8 ounces)
- 1/4 cup lime juice
- 1/4 cup pineapple juice
- 2 tablespoons Cointreau
- 2 tablespoons tequila
- 1/2 cup cilantro, chopped
- 1/2 cup parsley, chopped
- 1 medium jalapeño, seeded
- 2 tablespoons olive oil
- Salt and pepper, to taste
Companion recipe: Charred Corn and Black Bean Salsa
Cut the petite tender into 1-inch cubes, set aside. In a food processor, combine the remaining ingredients, processing until smooth.
Add the beef cubes to the marinade and refrigerate 30 minutes to overnight. Drain the marinade; discard. Place the marinated beef cubes on a 5-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.
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