"Secrets to Cooking TexMex"

ANTICHUCHOS (marinated TexMex Shish-ka-bobs)

INGREDIENTS:

2 LBS. TOP SIRLOIN STEAK, cut into 1" cubes
4-8 oz. cans TOMATO SAUCE
1/4 cup JALAPEÑO JUICE
2 Tablespoons CUMIN
1/2 C. RED WINE VINEGAR
5 blades of GARLIC, chopped fine
4 Tablespoons FRESH CILANTRO, chopped fine
2 Tablespoons SALT
3 Tablespoons Coarse Ground BLACK PEPPER
SKEWERS
CHARCOAL
MESQUITE CHIPS

DIRECTIONS:

Combine the tomato sauce, jalapeño 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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