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Peruvian anticuchos: homemade recipe

Ingredients

2 lbs beef heart, cleaned and cubed
1/2 cup aji panca paste
1/4 cup red wine vinegar
1/4 cup vegetable oil
3 garlic cloves, minced
1 tsp cumin
1 tsp oregano
1 tsp salt
1/2 tsp black pepper
Skewers (metal or bamboo, if using bamboo, soak in water for 30 minutes)

Directions

1. Place the cubed beef heart into a large mixing bowl.
2. In a separate bowl, mix together the aji panca paste, red wine vinegar, vegetable oil, minced garlic, cumin, oregano, salt, and black pepper until well combined.
3. Pour the marinade over the beef heart cubes and mix well to ensure all pieces are evenly coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
5. If using bamboo skewers, soak them in water for 30 minutes before using to prevent burning. If using metal skewers, they can be used directly.
6. Preheat the grill to medium-high heat.
7. Thread the marinated beef heart cubes onto the skewers, leaving a bit of space between each piece to ensure even cooking.
8. Place the skewers on the preheated grill and cook for about 3-4 minutes on each side, or until the meat is slightly charred and cooked through.
9. Serve the anticuchos hot, directly from the skewers, and enjoy!

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