There is so much history with this recipe! Anticuchos originated at NIOSA in 1955. In fact, NIOSA chairman Nancy Hamner Avellar’s father helped perfect the recipe. 20,000 Anticuchos are served every year in the Mexican Market area of NIOSA!!
Blend marinade well. Marinate meat for at least 18 hrs, and up to three days. Skewer meat (if skewers are wooden, soak them in water for 30 minutes to prevent burning). Cook meat over hot charcoal fire. Baste with marinade. (IF desired, add bacon drippings to the marinade while basting–NOT during marinating.)
Ingredients
- 3 lbs sirloin, cut in 1″ cubes
Marinade
- 3 parts water
- 1 part red wine vinegar
- 1 tsp ground comino
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp salt
- 1 ts pepper
- 2-3 cerrano chiles, ground up in blender