Grilled Beef Skewers with Baby Corn, Tomatillos, and Mezcal Guajillo Cilantro Marinade

Instructions

1. 1

   If using wooden skewers, soak them in water for 20 minutes. Preheat the grill to medium-high heat, about 450 °F / 230 °C.

2. 2

   Lightly toast the guajillo chiles in a dry skillet or over a cooler section of the grill for 20 to 30 seconds per side, making sure they do not burn. Place them in hot water and let them soften for 10 minutes; then drain.

3. 3

   Make the marinade by blending the softened guajillo chiles with the mezcal, fresh cilantro, garlic, lime juice, 30 ml (2 tbsp) olive oil, honey, ground cumin, 6 g (1 tsp) kosher salt, and black pepper until thick and smooth.

4. 4

   Place the beef sirloin cubes in a large bowl and coat them with two-thirds of the marinade. Reserve the remaining marinade for basting. Let the meat marinate for 15 minutes at a cool room temperature; if marinating longer, refrigerate and then remove the beef 10 minutes before grilling.

5. 5

   In another bowl, toss the baby corn, tomatillos, and spring onions with the remaining 15 ml (1 tbsp) olive oil and 2 g (1/2 tsp) kosher salt.

6. 6

   Build the skewers by alternating beef sirloin, baby corn, tomatillos, and pieces of spring onion until all ingredients are used.

7. 7

   Clean and lightly oil the grill grates. Grill the skewers for 6 to 8 minutes on the first side and 5 to 8 minutes on the second side, turning once and basting with the reserved marinade during the last few minutes. Cook until the thickest part of the beef reaches at least 145 °F / 63 °C for medium.

8. 8

   Transfer the skewers to a platter and let rest for 3 minutes. Finish with the extra cilantro leaves and serve with lime wedges for squeezing over the top.