Alamo, where anticuchos were served often!!

"Secrets to Cooking TexMex"

ANTICHUCHOS (marinated TexMex Shish-ka-bobs)


INGREDIENTS:

DIRECTIONS:

Combine the tomato sauce, jalapeņo juice, cumin, vinegar, garlic, 
cilantro, salt and pepper in a NON-METALLIC container. 

Mix well. Add meat and let marinate for 12-24 hours. 

Put the chunks of meat on the skewer and grill over hot 
coals after adding the mesquite chips. Turn frequently 
and baste with the marinade. Do no overcook, they take 
about 2-3 minutes per side.

(If using wooden skewers, soak them in water for 20 minutes before using.)


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