Grilled Beef Skewers with Baby Corn, Cherry Tomatoes, and Pasilla-Chili Cocoa Lime Marinade

Instructions

1. 1

   1. If using wooden skewers, soak them in water for 20 minutes to prevent burning on the grill.

2. 2

   2. Toast the dried pasilla chiles on a griddle or skillet over medium heat for 30 to 40 seconds per side, being careful not to burn them. Then place them in hot water for 10 minutes to soften.

3. 3

   3. Blend or process the softened pasilla chiles with the cocoa powder, lime juice, lime zest, garlic, olive oil, honey, ground cumin, salt, and black pepper until you get a thick, smooth marinade.

4. 4

   4. Place the beef cubes in a bowl, add the marinade, and mix well so all the meat is coated. Let rest for 15 minutes in a cool spot or refrigerated.

5. 5

   5. Preheat the grill to medium-high heat, about 450 °F / 230 °C. Lightly oil the grates with a little olive oil to prevent sticking.

6. 6

   6. Build the skewers by alternating beef sirloin, baby corn, and cherry tomatoes until all ingredients are used.

7. 7

   7. Place the skewers on the hot grill and cook for 10 to 12 minutes total, turning every 2 to 3 minutes so all sides brown evenly. Cook the beef to your preferred doneness and make sure the vegetables are lightly charred.

8. 8

   8. Remove the skewers from the grill and let them rest for 3 minutes. Sprinkle with chopped fresh cilantro and, if desired, a few extra drops of lime juice before serving.