1 lg. beef tenderloin or sirloin/top round
1 1/2 c. red wine vinegar
1 c. water
1 tsp. cumin
2 tsp. salt
1 tsp. paprika
1/2 tsp. black pepper
2 garlic cloves, crushed
4 jalapeno, chopped fine
1 tsp. oregano

Blend peppers with little water in blender. Combine with other ingredients, except meat in large bowl. Cube meat, 1 1/2 inch and add to the bowl. There must be enough liquid to cover all meat. Marinade 8-10 hours or overnight. Skewer meat over hot coals, repeatedly basting with the marinade, frequently.