Gilbert Mancha grills anticuchos.
If you miss the anticuchos booth at NIOSA, you've almost missed NIOSA.
This grilled beef on a stick is a wildly popular, if not the
most popular, food served at A Night In Old San Antonio, which ends this evening. Some 20,000 servings are sold each year, according to NIOSA sources. Anticuchos are sold in the Mexican Market area.
To make at home, you need to start 18 hours ahead to get the succulent sirloin well marinated. Then, prepare for spicy, meaty bliss. Me, I'd serve anticuchos with homemade french fries and a dipping sauce of chipotle mayonnaise.
3 pounds sirloin, cut in 1-inch cubes
3 parts water
1 part red wine vinegar
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
2-3 serrano chiles, ground up in blender
Cut meat and put it in a large bowl. Refrigerate until you have made the marinade.
For the Marinade: Put all marinade ingredients in blender. Blend well. Pour marinade over meat, setting some aside to use for basting). Cover meat with plastic wrap and refrigerate. Let meat marinate for at least 18 hrs, and up to 3 days.
When it's time to serve, skewer the meat. (If skewers are wooden, soak them in water for 30 minutes to prevent burning.) Discard marinade that had raw meat in it.
Cook meat over hot charcoal fire. Baste with reserved marinade.
Note: If desired, you can add bacon drippings to the marinade while you are cooking it.
Makes about 6 servings.
Adapted from NIOSA recipe