| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Water |
| 1/2 |
c |
Red wine vinegar |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Oregano |
| 1 |
ts |
Garlic powder |
| 1 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 2 |
|
Serrano chiles; ground up in blender, up to 3 |
| 3 |
lb |
Beef sirloin; cut in 1-inch cubes |
INSTRUCTIONS
Here are some interesting Net finds. The first 4 are from expressnews.com,
San Antonio, from various articles.
Combine all ingredients except meat. Marinate meat in marinade at least 18
hours and up to 3 days. Skewer meat (if skewers are wooden, soak them in
water 30 minutes before using to prevent burning). Cook meat over hot
charcoal fire. Baste with marinade. If desired, you can add bacon drippings
to the marinade while basting, but do not add drippings while marinating.
Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on Jun 18,
1999, converted by MM_Buster v2.0l.
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