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When Nancy Avellar, a board member of the San Antonio Conservation Society, was a guest on Martha Stewart Living Radio (Sirius channel 112), she shared her recipe for anticuchos (cut stew meat). Enjoy!

Source: Radio, April Spring 2008


  • 3 pounds sirloin, cut in 1-inch cubes

For the Marinade

  • 3 parts water
  • 1 part red-wine vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 or 3 serrano chiles, ground up in blender


  1. Blend well. Marinate meat for at least 18 hours and up to 3 days. Skewer meat (if skewers are wooden, soak them in water for 30 minutes to prevent burning).

  2. Cook meat over hot charcoal fire. Baste with marinade. If desired, you can add bacon drippings to the marinade while basting (not during marinating).

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