Anacuchos - cooking recipe

Ingredients

1 c. red wine vinegar
3/4 c. water
1/4 c. olive oil
1 1/2 tsp. whole peppercorns
2 to 3 fresh Serrano chilies (depends on how hot you like it)
2 cloves garlic
pinch of oregano
big pinch of sweet basil
pinch of ground cumin or tsp. crushed comino seed
2 1/2 lb. beef, cut in 1 1/2-inch cubes
2 1/2 lb. pork, cut in 1 1/2-inch cubes
oil for basting (recommend olive or peanut oil)

Preparation

Place all ingredients, except meat and basting oil in blender; process until well mixed.
Pour marinade over meat in a glass or ceramic bowl (not plastic).
Cover; refrigerate for 48 hours.