Note: Adobo is a paste made with chilies, spices and vinegar or sometimes citrus juice. It is a flavoring agent found throughout the Spanish-speaking world.

Ingredients:

3 dried chipotle peppers
1 Tbs. black peppercorns
1 Tbs. whole coriander seeds
1 Tbs. whole cumin seeds
Juice of three limes
3 Tbs. kosher salt
2 oz. olive oil
4 lbs. beef (tenderloin, strip, top sirloin or skirt)
skewers, soaked in water for one hour if using wood or bamboo

Instructions:

1. Toast peppers, peppercorns, coriander and cumin in a dry skillet, preferably one that's cast iron, over low heat for five or six minutes. Shake pan frequently to prevent burning. Remove from heat and let cool.
   
2. Grind mixture in a spice grinder, coffee mill or molcajete.
   
3. Combine spice mixture with lime, salt and olive oil. Add half the olive oil, stir to combine and add the remaining oil in parts if necessary to achieve a thin paste.
   
4. Slice beef into 1/8-inch thick strips three to four inches long and an inch wide. Carefully thread onto skewers, keeping as flat as possible.
   
5. Spread on the adobo marinade.
   
6. Grill beef skewers over a medium-high flame until desired doneness — three or four minutes per side for medium rare.