anticuchos

Categories
Meat
Tex/mexican
Yield
6 servings
MeasureIngredient
1 large Sirloin Steak
2 larges Garlic Cloves
To 6 Medium Jalapeno Peppers
1 cup Red Wine Vinegar
1½ cup Water
2 teaspoons Salt
½ teaspoon Pepper
1 teaspoon Oregano
1 teaspoon Cumin
1 teaspoon Ground Red Chile

In a blender or food processor, grind the jalapenos and peeled garlic to a pulp. Add all the other ingredients, except the meat, and blend well. Cut the meat into 1-inch cubes and place in a large bowl, and cover with the marinade. Marinate overnight or all day. Place the meat on skewers and cook on the grill over mesquite wood, basting frequently with the sauce. Serve with warm flour tortillas and plenty of Mexican beer with lime slices.

From Cow Country Cusine By Kathy G. Mc Craine Copyright 1988

Similar recipes

Random recipe of the day

Toasted walnut goats' cheese with a muscat jelly

Follow us

 Subscribe in a reader