Anticuchos #1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef sirloin |
| 1 | can | (12-oz) whole button mushrooms |
| 1 | Green pepper | |
| 1 | Red pepper -or- | |
| 2 | Whole canned pimentos | |
| ½ | cup | Vinegar |
| 1 | Clove garlic; minced | |
| ¼ | teaspoon | Ground cumin |
| ¼ | teaspoon | Marjoram |
| ¼ | teaspoon | Black pepper |
| ¼ | teaspoon | Ground chili powder |
| ½ | teaspoon | Salt |
Directions
Cut beef into ½-inch cubes & place in bowl. Mix vinegar, garlic, cumin, marjoram, chili powder, pepper & salt & pour over meat. Cover & marinate in refrigerator overnight or as long as 24 hours. Remove meat from marinade & place on skewers alternating with ½-inch squares of green & red pepper.
Top anticucho with button mushroom. Broil near heat about 3 minutes on each side. This recipe makes about 4 dozen ½-inch cubes. Allow 4 cubes per skewer and 1 to 2 skewers per person.
COL MICHAEL A. DI GENNARO
TIME INCLUDES MARINATING
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .