Name: Peruvian Anticucho
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 Servings
Ingredients: 1 Unit Beef heart; ½ cup Vinegar; 1 tablespoon Ground garlic; Unit Cumin; 1 pinch Salt; 1 pinch Pepper; 2 teaspoon Oregano; 4 tablespoon Panca chili powder; 1 cup Dark beer; Unit Wooden skewers; 1 Unit Corn husks or panca leaves brush; 2 tablespoon Panca chili powder; 1 pinch Salt; 1 cup Oil

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 continually 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 Spanish, the recipe evolved by incorporating ingredients such as panca chili and yellow chili, giving it that distinctive spicy flavor.

Today, Peruvian anticuchos have become an icon of the country's cuisine, being a popular option at barbecues and specialized restaurants. We hope you enjoy this wonderful recipe and that it transports you to the flavors and aromas of Peru!

Peruvian Anticucho

Entradas

1 hour

6 Servings

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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 Panca chili powder

1 cup of Dark beer

Wooden skewers

1 Corn husks or panca leaves brush

2 tablespoons of Panca chili powder

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 evenly sized pieces.

Step 2 : Then, mix in a bowl the panca chili, garlic, salt, pepper, cumin, oregano, vinegar, and beer, and marinate the heart pieces for at least a couple of hours.

Step 3 : While the heart marinates, prepare a marinade in a deep plate with panca chili, salt, and oil, which will be used to brush the anticuchos during cooking.

Step 4 : Once the heart has absorbed the flavors, skewer 3 to 4 pieces per stick and place them on the grill to cook on both sides.

Step 5 : During cooking, use the brush to coat the anticuchos with the marinade, adding extra flavor.

Step 6 : To serve the anticuchos, it is recommended to accompany them with corn on the cob and boiled 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.