Anticuchos

Name: Anticuchos
Total time: 1 h
Yield: 4
Cuisine: Afro-Peruvian
Ingredients: 1 kg Beef heart, trimmed and cut into 3 cm cubes; 5 tbsp Ají panca paste; 8 cloves Garlic, crushed; 120 ml Red wine vinegar; 2 tsp Ground cumin; 2 tsp Dried oregano; 4 tbsp Oil; 2 tsp Salt; 1.5 tsp Black pepper; 500 g, 2 cobs Boiled potatoes and choclo (large-kernel corn) to serve

Beef heart marinated overnight in ají panca, garlic, cumin and vinegar, threaded on skewers and grilled hard over charcoal — Lima's street food, sold from carts after dark.

แหล่งที่มา

สูตรโดย Peruvian criollo kitchens · 🏺 ดั้งเดิม · Lima's home cooking — Spanish technique, Andean potatoes and chillies, and whatever the port brought in, cooked together for four hundred years.

Afro-Peruvian · street skewers — An ownerless traditional dish, so no cook is credited. The cited article confirms the skewered marinated meat, the Andean origin of the form and the beef heart that the Peruvian version is built on. Quantities and method are this book's own.

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วิธีทำ

Trim every scrap of fat, sinew and membrane off the heart. This takes twenty minutes and is worth all of it.
Mix the ají panca, garlic, vinegar, cumin, oregano, oil, salt and pepper and rub it through the meat with your hands.
Cover and refrigerate at least 8 hours, ideally 24.
💡 The vinegar is doing tenderising work as well as flavouring. Under eight hours and heart stays tough; over 24 and the surface goes mealy.
Thread 4 or 5 pieces onto each skewer, packed close together.
Grill over very hot charcoal, 3 minutes a side, brushing with the leftover marinade as you turn.
💡 Hot and fast. Beef heart is lean — cooked past medium it goes from tender to rubber in about ninety seconds.
Serve on the skewer with a boiled potato and a wheel of choclo, and a chilli sauce on the side.

💡 เคล็ดลับ

Anticuchos are Afro-Peruvian. Enslaved cooks in colonial Lima were given the offal from the animals they butchered for others, and made this from it.
The carts come out at night and the skewers are eaten standing, with the potato speared on the end.
Ají panca is mild. If you want heat, it comes from the sauce on the side, not from the marinade.