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Anticuchos

  • Prep 3 hr 0 min
  • Total 3 hr 10 min
  • Ingredients 13
  • Servings 4

Ingredients

1
heart of cow or veal

Marinade

1/2
cup ají panca paste
1
tablespoon garlic, finely chopped
1/4
cup red wine vinegar
1
tablespoon dried oregano
1/2
cup vegetable oil
Salt, if desired
Ground pepper, if desired
1
teaspoon cumin
2
wooden skewers (in Perú the skewers are called “de caña brava”)

Sides

2
Russet potatoes, boiled, peeled, and cut in thick slices
2
kernel corn, boiled, and cut in thick slices

Serve with

Aji amarillo paste mixed with green onions, chopped

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Aji panca is a dried red chili pepper. Before using it has to be seeded, de-veined and boiled three times changing the water to tame the heat. Then it can be processed in the blender with a little water or oil. It’s easier to buy aji panca in Latin American grocery stores throughout the U.S., or by ordering it online.

Directions

  • 1 Before cutting the heart, clean thoroughly, take out veins, and sinew. Cut in 1 1/2-inch squares.
  • 2 In bowl, combine aji panca paste, garlic, vinegar, oregano, oil, salt, and cumin. Stir in the heart cubes, and marinate at least three hours. Make a brush with fresh corn husks, to baste the anticuchos.
  • 3 Heat electric or coal grill at medium heat. Once marinated, thread three or four heart pieces in bamboo skewers, basting with marinade and using the corn husks as a brush until cooked through (about three minutes each side). Take skewers off the heat.
  • 4 Serve on plates with potatoes, corn, and aji sauce.

Rate and Comment

Morena Cuadra Morena Cuadra
September 28, 2015