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How to Make Flan
Peruvian Arroz con Pollo
heart of cow or veal
cup ají panca paste
tablespoon garlic, finely chopped
cup red wine vinegar
tablespoon dried oregano
cup vegetable oil
Salt, if desired
Ground pepper, if desired
wooden skewers (in Perú the skewers are called “de caña brava”)
Russet potatoes, boiled, peeled, and cut in thick slices
kernel corn, boiled, and cut in thick slices
Aji amarillo paste mixed with green onions, chopped
Before cutting the heart, clean thoroughly, take out veins, and sinew. Cut in 1 1/2-inch squares.
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.
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.
Serve on plates with potatoes, corn, and aji sauce.
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.
No nutrition information available for this recipe
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