Achiote marinade and barbecue sauce for beef

1. Marinadei: combine marinade ingredients.
2. Makes enough for 2 pounds of beef.
3. To use: toss paper-thin slices (1 inch by 3 to 4 inches) of beef sirloin with the marinade in a nonmetallic bowl.
4. Refrigerate 6 to 8 hours or overnight.
5. Drain meat, reserving ¾ cup of the marinade.
6. Thread meat on bamboo skewers.
7. Saucei: remove and discard seeds from pasilla chile.
8. Coarsely chop chile and cover with boiling water.
9. Soak for 20 to 30 minutes.
10. Drain, and put in a food processor with achiote paste and olive oil. Pureei.
11. Add the ¾ cup marinade and blend until smooth.
12. To use: brush on skewers of meat.
13. Broili or grill until meat is done, about 5 minutes, basting with marinade several times.
14. Brush again before serving.