Marinated choncholi in spices and vinegar, cooked on the grill and accompanied by a chili mirasol sauce. A delicious option to enjoy at any kind of gathering.
Choncholi is a traditional Peruvian dish made from beef heart marinated in spices and vinegar, perfect for grilling and pairing with a chili mirasol sauce.
This recipe will teach you how to prepare a deliciously flavorful choncholi to enjoy during gatherings and special celebrations.
Peruvian Choncholid
Ingredients
1 Choncholi
½ cup of Panca chili powder
1 ½ tablespoon of Ground garlic
1 cup of Red vinegar
½ cup of Oil
6 Mirasol chili peppers
2 tablespoons of Salt
¾ tablespoon of Pepper
½ tablespoon of Ground cumin
Preparation
Step 1 : The choncholi must be thoroughly cleaned and cooked in a pot with water and salt until halfway done.
Step 2 : Then, remove it and drain before cutting it into approximately 3 cm pieces and placing them in a deep container.
Step 3 : Season the pieces with salt, pepper, cumin, garlic, and panca chili, adding the vinegar as well, making sure they are well covered.
Step 4 : Mix everything and let it marinate in the refrigerator, covered, for about 20 hours.
Step 5 : Next, heat up the grill and place the choncholi pieces, previously skewered on skewers or directly on the grill.
Step 6 : Brush the pieces with the marinade they have been soaking in.
Step 7 : Once cooked, turn them over and brush again with the marinade.
Step 8 : Remove them from the grill once they are golden.
Step 9 : Serve the choncholi accompanied by boiled or roasted potatoes, corn, yuca, and ground yellow chili.
Step 10 : To prepare the chili sauce, it is necessary to soak the cleaned mirasol chilies from the day before in water.
Step 11 : The next day, boil them, changing the water twice.
Step 12 : Drain, peel, and blend them with part of the marinade from the hearts and achiote oil.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
