Recipe: Niosa Anticuchos

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Yield: 1 servings

1 1/2 c Water
1/2 c Red wine vinegar

      1 ts Ground cumin
      1 ts Oregano
      1 ts Garlic powder
      1 ts Salt
      1 ts Pepper
      2    Serrano chiles; ground up in
           -- blender, up to 3
      3 lb Beef sirloin; cut in 1-inch
           -- cubes

Here are some interesting Net finds. The first 4 are from expressnews.com, San Antonio, from various articles.

Combine all ingredients except meat. Marinate meat in marinade at least 18 hours and up to 3 days. Skewer meat (if skewers are wooden, soak them in water 30 minutes before using to prevent burning). Cook meat over hot charcoal fire. Baste with marinade. If desired, you can add bacon drippings to the marinade while basting, but do not add drippings while marinating.

Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on Jun 18, 1999, converted by MM_Buster v2.0l.

Just when you thought it was safe to ignore God . . .

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