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Mexican Skewers with Charred Corn and Black Bean Salsa

mexican skewers

Created by Chef Saul Revuelta, Driskell Hotel, Austin, Texas, runner up in the Texas Hill Country Wine and Food Festival Martini Steak Challenge.

Servings: Serves 4 (appetizer portions)
Prep Time: 25 minutes
Cook Time: 7 minutes



    • 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


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.


Soak wooden skewers 10 minutes in water to prevent burning.

Recipe courtesy of the Texas Beef Council

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