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Antichuchos




Source of Recipe


the web


List of Ingredients




3/4 CUP EXTRA-VIRGIN OLIVE OR VEGTABLE OIL
1/4 CUP PINEAPPLE JUICE
3 TABLESPOONS SOY SAUCE
2 TO 3 CLOVES GARLIC, CRUSHED
2 TEASPOONS GROUND CUMIN
2 SERRANO CHILIES, SEEDED AND CUT IN HALF
2 1/2 POUNDS BEEF SIRLOIN OR WILD GAME MEAT
10 WOODEN SKEWERS
1 TEASPOON SALT
1 TEASPOON CAYENNE PEPPER
2 TO 3 LIMES
10 OR MORE FLOUR TORTILLAS

Recipe



In a large resealable plastic bag, combine oil, vinegar, soy sauce, garlic, cumin and chilies. Seal bag and shake to mix well. Rince and dry meat and drop into bag with marinade. Seal bag and shake well to evenly coat beef. Refrigerate for 4 hours up to overnight. Soak skewers in water at least 1 hour before grilling. Remove meat from marminade and reserve. Thread chunks of meat onto skewers, 3 to 4 pieces per skewer. Prepare fire. When coals are glowing red and beginning to cover with gray ash, brush meat with reserved marinade. Season to taste with salt, pepper and a light sprinkling of cayenne. Grill over hot coals, about 2 minutes per side, or until meat is medium rare to medium. The center should still be pink. Squeeze lime juice over meat after removing from fire; keep warm. For "walk around" hors d'oeuvres, serve on skewers with warm flour tortillas and pico de gallo. Strip meat from skewers and wrap in tortillas with pico de gallo, or as desired. May also be served with Mexican rice, refried beans and guacamole. Makes 10 hors d'oeuvres or appetizer servings; 5 entree servings.