Mexican Skewers with Charred Corn and Black Bean Salsa Appetizers

Ingredients

• 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

Instructions

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.

Suggestions

Soak wooden skewers 10 minutes in water to prevent burning.