Mexican Skewers with Charred Corn and Black Bean Salsa

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  • 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 All rights reserved.

RecID 6791

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