1/4 c olive oil
2 Tbsp reduced sodium worcestershire sauce
2 tsp liquid smoke
2 tsp apple cider vinegar
1/4 tsp ground ginger (powder not fresh)
1 Tbsp fresh crushed garlic, about 2 cloves
2 Tbsp chopped, fresh cilantro
1 dried mexico chile pepper
1 dried pasilla chile pepper
1 Leave pepper seeds in for more heat, or remove for less. You can also add salt to this recipe, but left out the only sodium is from the reduced sodium Worcestershire sauce.
2 Crush dried peppers in food processor. Finely chop cilantro and garlic. Mix all ingredients together.
2Soak wooden skewers in water overnite if possible, or as long as possible if cooking them the same day.
3Marinate the beef overnite, or as long as possible. I used a ziploc bag and flipped once. Before cooking, remove and place on skewers.
I used a chuck roast and cut thin slices against the grain. Probably most any cut of beef would work, just be sure to slice against the grain and not more than 1/4" thick.