Mexican Skewers with Charred Corn and Black Bean Salsa Appetizers
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- 1 petite shoulder tender (approx. 10 oz.)
- 1/4 cup lime juice
- 1/4 cup pineapple juice
- 2 Tbsp. cointreau
- 2 Tbsp. tequila
- 1/2 cup cilantro, chopped
- 1/2 cup parsley, chopped
- 1 medium jalapeno, seeded
- 2 Tbsp. olive oil
- salt and pepper, to taste
- Charred Corn and Black Bean Salsa
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.
Soak wooden skewers 10 minutes in water to prevent burning.
Nutrition Info per serving: (1 appetizer serving, 6 oz.) 265 calories; 13 g fat (2 g saturated fat; 8 g monounsaturated fat); 57 mg cholesterol; 69 mg sodium; 11 g carbohydrate; 1.2 g fiber; 20.2 g protein; 4.1 mg niacin; 0.5 mg vitamin B6; 4.3 mcg vitamin B12; 2.7 mg iron; 27 mcg selenium; 3.8 mg zinc.