Ingredients

1 1/2 lbs. lean chuck roast
1 C. water
1/4 C. red wine vinegar
1 Tbsp. tomato paste
1 tsp. garlic salt
1/2 tsp. salt
1 tsp. pepper
1 bay leaf
1/2 C. chopped Jalapeno peppers, seeds and stems removed
1 C. chopped onion

Cooking Instructions

Cut meat in 1 inch squares. Cutting meat while partially frozen makes this very easy. Combine remaining ingredients in a large glass or plastic bowl. Stir in meat; cover tightly, and marinate at least 24 hours, stirring occasionally. When ready to cook, place 5-6 cubes of meat on a skewer and grill over hot coals, basting with 1/2 cup marinade. simmer remaining marinade about 15 minutes and serve with anticuchos. This was traditionally served as an hors d’oeuvre in Lima, Peru and is similar to the anticuchos served during Fiesta Week at “A Night in Old San Antonio”. Serves 4.
 
 
"Jesus *said to them, "My food is to do the will of Him who sent Me and to accomplish His work." (John 4:34)