On Nov. 1-2, El Día de los Muertos (The Day of the Dead) takes place to honor and remember deceased loved ones.
The tradition, which began in Mexico, is not to be confused with Halloween. Its focus is gathering to demonstrate love and respect for those who have passed, messages that have inspired other cultures to celebrate the holiday, as well. Those who celebrate often do so with colorful makeup and costumes, marching in parades, singing and dancing at parties, and, most importantly, making offerings to those they’ve lost.
Culinary traditions are an important part of many families’ celebrations. If you’re gathering with loved ones, here’s a flavorful Marinated Sirloin Sandwich recipe to try (serves 4).
- 1/2 pounds Certified Angus Beef ® top sirloin steak, thinly sliced (1/8 – 1/4-inch)
- chipotles in adobo, seeds removed and chopped
- 1 teaspoon dried oregano
- 1 cup orange juice
- 1 cup pineapple juice
- 1 tablespoon canola oil
- 5 garlic cloves, minced
- 1 small yellow onion, finely chopped
- 2 teaspoons ancho chili powder
- 2 teaspoons annatto powder (also known as achiote powder)
- 1 teaspoon paprika (double if annatto/achiote isn't available)
- 2 teaspoons cumin
- 2 teaspoons salt
- 1 avocado, sliced
- 1 yellow onion, sliced in rounds
- bolillo rolls (or French rolls)
1.Mix chipotles, oregano and fruit juices together in a mixing bowl; refrigerate.
2.Heat oil in a large frying pan over medium-low heat; add garlic, onion, ancho, achiote, paprika, cumin and salt. Simmer for 3-4 minutes until onion is transparent; set aside to cool. Add to juice mixture to create a marinade.
3.Place beef strips and marinade in a zipper-locking bag. Allow to marinate 2-4 hours, refrigerated.
Preheat grill to high. Remove steak strips from marinade, discard marinade and place beef on a sheet pan lined with paper towels. Char onion slices over medium-high heat on the grill, about 3-5 minutes per side. Sear steak strips quickly over high heat, transfer to plate and lightly cover with foil.