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Red's Easy Anticuchos


4 canned jalapeno peppers; chopped
juice from 1 qt. can of jalapenos; (escabeche)
2 pounds sirloin steak; 1 1/2" cubes

Very few cities love a party more than San Antonio, Texas. A major part of San Antonio's annual Fiesta is a celebration called "Night in Old San Antonio", held in La Villita, the restored original little village of San Antonio. It's impossible to eat a sample of all of the foods sold, at least for the normal person, but one of the most popular is anticuchos--chunks of beef that have been marinated in a secret pepper marinade, skewered, and grilled over an open fire. Since nobody has offered a recipe, I made one up. Since you are going to hand a skewer full of meat to each guest, you really should hand them a cold beer for the other hand to preserve proper balance. Combine all ingredients in a non-reactive (not metal) dish and allow to marinate for one to two hours. Divide meat evenly between four skewers, and grill over very hot coals for 1-2 minutes per side (4-8 minutes total cooking time, basting with the remaining marinade at each turning. You may wish to cook the meat longer if you prefer it beyond medium rare. You can also reduce the size of the servings and use this recipe for hot hors d'oeuvres. Posted to the BBQ List by Carey Starzinger on Jul 29, 1996. - - - - - - - - - - - - - - - - - - NOTES : Red Caldwell is a freelance cook and food writer based in San Marcos, Texas. He is a fifteen-year veteran of competitive cooking--chili cookoffs, barbecue, and mountain oysters. His cookbook, Pit, Pot, and Skillet, has just been released by Corona Publishing of San Antonio, Texas.

Yield: 4 servings

Preparation Time: 0:00

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