| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Meats, Mexican |
6 |
Servings |
INGREDIENTS
| 1 |
lg |
Sirloin Steak |
| 2 |
lg |
Garlic Cloves |
| 4 |
|
To 6 Medium Jalapeno Peppers |
| 1 |
c |
Red Wine Vinegar |
| 1 1/2 |
c |
Water |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
ts |
Oregano |
| 1 |
ts |
Cumin |
| 1 |
ts |
Ground Red Chile |
INSTRUCTIONS
In a blender or food processor, grind the jalapenos
and peeled garlic to a pulp. Add all the other
ingredients, except the meat, and blend well. Cut the
meat into 1-inch cubes and place in a large bowl, and
cover with the marinade. Marinate overnight or all
day. Place the meat on skewers and cook on the grill
over mesquite wood, basting frequently with the sauce.
Serve with warm flour tortillas and plenty of Mexican
beer with lime slices.
From Cow Country Cusine By Kathy G. Mc Craine
Copyright 1988
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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