Ingredients
-
2 1/2
-
1
-
4
-
1
-
1
-
5
-
2
-
2
-
4
-
1 1/2
-
10 - 12
-
10 - 12
-
-
-
Directions
Peruvian Anticuchos, Beef heart marinated, skewered, and seared over the grill This is a very tipical and popular Peruvian dish People line up at the good anticucherias (anticucho restaurants) every evening! It takes some work but it is so worth it! I taught myself to make them because I missed them so much! A very special addition to any barbecue party! And the delicious smell will bring over all your neighbors to check it out!, Made this last night and it was just perfect!!! I cut the recipe in half because I though it would be too much for just the two of us, but it was gone so quickly!!! I took the advice of some of the reviews and added aji panca (instead of the dried chilis) and made an aji amrillo dipping sauce, fantastic!!!, I give you 4 stars for this well written authentic recipe One off for leaving out the aji amarillo sauce (on the side) and for mentioning the use of cilantro on South American /Andean food If one lives in the Mid Atlantic region of the US, it is easy to find aji panca and aji amarillo glass bottled paste (from Peru) in most Latin markets If one lives elsewhere, guajillos are a good substitute for aji panca Aji panca has a fruity (mild heat) taste
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Steps
|
1
Done
|
Place the Pieces of Heart in a Glass or Ceramic Tray. |
|
2
Done
|
Previously, Soak the Chiles in Hot Water Until They Are Soft, Devein and Take the Seeds Off. If You Want You Can Keep Some of the Seeds to Make It Spicier. in Peru We Use Aji Panca, but This Works Well Too. |
|
3
Done
|
Blend the Vinegar, Garlic, Aji Panca (or Dried Chile), and All Other Ingredients With 1/2 Cup of the Oil Until You Have a Soft Paste. |
|
4
Done
|
Pour It on the Pieces of Heart and Distribute Evenly So All Pieces Are Well Covered and Can Absorb the Marinade. Cover and Let Sit in the Refrigerator For About 30 Minutes. Do not Let Them Marinade For Too Long or They Will Dry Out Because of the Vinegar. |
|
5
Done
|
in the Meantime, Place Thick Bamboo Skewers to Soak in Water So They Don't Burn When They Go on the Grill. |
|
6
Done
|
Use a Charcoal Grill and Make Sure the Coals Are Very Hot Before You Start. |
|
7
Done
|
Stick Three or Four Pieces of Heart in Each Skewer, So That the Meat Lays Flat. |
|
8
Done
|
Save the Rest of the Marinade in a Cup or Small Bowl and Add the Rest of the Oil to It, Mixing Well. This Will Be Used For Basting the Anticuchos on the Grill. |
|
9
Done
|
Tie Some Pieces of Fresh Corn Husk With a String Made Out of Some More Husk and Shred Them Half the Way to Make a Kind of Brush and Use It For Basting. (you Can Use Dry Husk Too but You Need to Soak It For a While in Warm Water to Make It Flexible and Then Pat It Dry Before You Use It). |
|
10
Done
|
When the Coals Are Ready and the Grill Is Hot Place the Anticuchos Flat on the Grill and Baste Them Generously With the Leftover Marinade and Oil Mix. |
|
11
Done
|
This Will Drip and Cause the Coals to Flame, Make Sure It Flames Over Because This Is What Gives the Anticuchos Their Distinctive Flavor. |
|
12
Done
|
Let Anticuchos Cook For About 1 Minute and a Half on Each Side. Do not Overcook! They Will Dry Out and Become Tough. Medium or Medium Well Is Fine. Turn Them Over Continuously and Keep Basting and Flaming Until They Are Done. |
|
13
Done
|
Hold Two or Three at a Time to Turn Them Over Quickly. |
|
14
Done
|
at the Same Time, Place the Pieces of Corn and Potatoes on a Corner of the Grill, Baste Them With the Same Marinade and Allow Them to Be Flamed Too. |
|
15
Done
|
Serve Three Skewers in Each Plate, Accompanied by One Piece of Corn and One Potato. You Can Also Cut the Potatoes in Half (across not Length Wise) and Stick a Piece at the End of Each Skewer. |
