Anticuchos

This recipe is for spicy marinated beef in the Mexican style.  There is a Peruvian dish with the same
name but differently flavored.  SThis Mexican variety is a popular item at Fiesta Week in San Antonio,
Texas where the meat is cut into cubes and cooked on skewers.  I prefer to cut the meat into strips,
not use skewers, and grill these over a fire.

Ingredients:

Three pounds sirloin cut into inch by inch by three inch strips
(Pork works well, too.)
One and one half cups (350 ml) water
One half cup (125 ml) red wine vinegar
One teaspoon (5 ml) ground comino (cumin)
One teaspoon (5 ml) oregano
Three minced garlic cloves or one half teaspoon (2.5 ml) garlic powder
One teaspoon (5 ml )salt
One teaspoon (5 ml) ground black pepper
Three serrano or jalapeno chiles

Easy method: save the brine from cans of pickled jalapeno peppers.
When you have enough, perhaps two or three cups (500 to 750 ml), use it to marinate
beef or pork as below.  This works well although more salt will
end up in the meat.

Method:
Using a blender grind the peppers and garlic, if you are using fresh, with the water.  Put this and all the
other marinade ingredients into a food storage container that will hold the meat as well.  Add the meat,
turning to mix well with marinade, cover and refrigerate.  Marinate for at least three days, turning the
meat once a day to distribute the marinade.  You can store the meat in the marinade for at least a week.
The marinade prevents spoilage.  Grill the anticuchos over a fire and enjoy!