Anticuchos are an iconic dish of Peruvian cuisine, easily found in various corners throughout this beautiful Andean country. Their versatility in preparation allows for experimenting with a wide range of flavors that are constantly renewed.
Anticuchos have their roots in pre-Columbian times, when the Incas and other indigenous peoples of the region prepared this dish using llama meat. With the arrival of the Spaniards, the recipe evolved by incorporating ingredients such as aji panca and aji mirasol, giving it that distinctive spicy flavor.
Today, Peruvian anticuchos have become a symbol of the country's gastronomy, being a popular option at grills and specialized restaurants. We hope you enjoy this wonderful recipe and that it transports you to the flavors and aromas of Peru!
Peruvian Anticucho
Ingredients
1 Beef heart
½ cup of Vinegar
1 tablespoon of Ground garlic
Cumin
1 pinch of Salt
1 pinch of Pepper
2 teaspoons of Oregano
4 tablespoons of Ground aji panca
1 cup of Black beer
Wooden skewers
1 Corn husk or panca leaves brush
2 tablespoons of Ground aji panca
1 pinch of Salt
1 cup of Oil
Preparation
Step 1 : To prepare the beef heart anticuchos, start by cleaning the heart and cutting it into regular pieces.
Step 2 : Then, mix in a bowl the ground aji panca, garlic, salt, pepper, cumin, oregano, vinegar, and beer, and marinate the beef pieces for at least a couple of hours.
Step 3 : While the heart marinates, prepare a dressing in a deep dish with aji panca, salt, and oil, which will be used to brush the anticuchos during cooking.
Step 4 : Once the heart is flavored, skewer 3 to 4 pieces per skewer and place on the grill to cook on both sides.
Step 5 : During cooking, use the brush to coat the anticuchos with the dressing, adding extra flavor.
Step 6 : To serve, suggest accompanying the anticuchos with boiled corn and potatoes.
Step 7 : An additional tip for the potatoes is to peel, halve, and place them on the grill while cooking the anticuchos to give them a special flavor.
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