ANTICUCHOS
1 large Sirloin Steak
2 large Garlic Cloves
4 To 6 Medium Jalapeno Peppers
1 cup Red Wine Vinegar
1 1/2 cups Water
2 teaspoons Salt
1/2 teaspoon Pepper
1 teaspoon Oregano
1 teaspoon Cumin
1 teaspoon Ground Red
ChileIn a blender or food processor, grind the jalapenos and peeled garlic to a pulp. Add all the other ingredients, except the meat, and blend well. Cut the meat into 1-inch cubes and place in a large bowl, and cover with the marinade. Marinate overnight or all day. Place the meat on skewers and cook on the grill over mesquite wood, basting frequently with the sauce. Serve with warm flour tortillas and plenty of Mexican beer with lime slices.
ACAPULCO CHICKEN (EN ESCABECHE)
2cups Unsalted chicken broth — defatted
1 tablespoon Olive oil
2 teaspoons Ground cumin
2 tablespoons Pickling spice
1/2 Red bell pepper — sliced
1 pound Boneless chicken breast — halves
1/2 Yellow bell pepper — sliced
2tablespoons Minced jalapeno chili with — seeds
1 Onion, halved — thinly sliced
1/3 cup Rice wine vinegar
1/4 cup Fresh cilantro leaves
large Garlic cloves — minced
baked (no oil) tortilla chips
Boil broth and pickling spice in heavy large saucepan ten minutes. Strain and return liquid to saucepan. Add chicken, onion, vinegar, garlic, oil and cumin to pan. Simmer over very low heat until chicken is just cooked through, about ten minutes. Transfer chicken and onions to shallow dish. Top with bell peppers and minced chilli. Boil cooking liquid until reduced to 2/3 c, about ten minutes. Pour liquid over chicken and let cool 30 minutes. Add cilantro to chicken mixture. Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours (can be prepared one day ahead). Slice chicken and transfer to plates. Top with marinated vegetables and some of the juices. Pass tortilla chips to use as "pushers." .
Makes 6 servings
