Anticuchos

This recipe is from the Food Editors’ Hometown Favorites Cookbook. We really enjoyed it.

 

 

 

 

 

 

 

 

 

Anticuchos

3/4 cup red wine vinegar
2 1/4 cups water
2 to 3 Serrano peppers
salt
whole black peppercorns
2 to 3 gloves of garlic
Big pinch of dried oregano
Big pinch of ground cumin
1 to 2 pounds meat (beef or pork)

Put vinegar, water, peppers, salt, peppercorns, garlic, oregano and cumin in container of an electric blender; blend well. Pour over cubed meat in a nonmetallic bowl; marinade should cover meat. Let marinate in refrigerator at least several hours or overnight. Overnight is preferable.

Remove cubes of meat from marinade, saving marinade. Skewer meat. Cook meat over hot coals until done. Use reserved marinade as basting sauce.

 

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