Spicy Mexican Street Corn Anticuchos

Ingredients

• 1.5 pounds Beef sirloin or heart, cut into 1-inch cubes
• 2 tablespoons Achiote paste
• 0.25 cup Apple cider vinegar
• 3 whole Dried guajillo chiles, rehydrated and blended
• 4 cloves Garlic, minced
• 4 ears Corn on the cob, husked and cleaned
• 0.5 cup Mayonnaise
• 0.5 cup Cotija cheese, crumbled
• 1 teaspoon Ancho chili powder
• 0.25 cup Fresh cilantro, chopped
• 2 whole Lime wedges
• 1 teaspoon Cumin

Instructions

1. 1

   In a bowl, whisk together the achiote paste, vinegar, blended guajillo chiles, minced garlic, and cumin to create the marinade.

2. 2

   Add the beef cubes to the marinade, ensuring they are fully coated, and refrigerate for at least 4 hours or overnight.

3. 3

   Thread the marinated beef onto wooden skewers that have been soaked in water to prevent burning.

4. 4

   Preheat your grill to medium-high heat and lightly oil the grates.

5. 5

   Grill the corn on the cob for 10-12 minutes, turning frequently until charred in spots, then remove and set aside.

6. 6

   Place the beef skewers on the grill and cook for 3-4 minutes per side until charred and cooked to your desired level of doneness.

7. 7

   Brush the grilled corn generously with mayonnaise, then roll in crumbled Cotija cheese and dust with ancho chili powder.

8. 8

   Serve the hot beef anticuchos immediately alongside the street corn, garnished with fresh cilantro and lime wedges.