Anticuchos

1 lg Sirloin Steak
      2 lg garlic Cloves
      4    To 6 Medium Jalapeno Peppers
      1 c  Red Wine Vinegar
  1 1/2 c  Water
      2 ts Salt
    1/2 ts Pepper
      1 ts Oregano
      1 ts Cumin
      1 ts Ground Red Chile
 
  In 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.
  
  From Cow Country Cusine By Kathy G. Mc Craine Copyright 1988