Tía Lucy’s Anticuchos

Anticuchos are a traditional Peruvian snack or appetizer made of skewered and grilled marinated beef heart. Dating back to the 1500s and originally made with beef, African slaves substituted beef heart. Anticuchos have evolved into a popular street food and are widely enjoyed on holidays such as Peruvian Independence Day. This recipe can be made with beef or chicken instead of beef heart.


Ingredients
For the Anticuchos
2
beef hearts
1
tablespoon
cumin seed
6
cloves
garlic, crushed
1
tablespoon
kosher salt
1
tablespoon
ground black pepper
1
teaspoon
ground dried red chili
1
teaspoon
paprika
1 1/2
cups
red wine vinegar
For the Basting Sauce
1/3
cup
cooking oil
1
teaspoon
ground dried red chili
1
teaspoon
kosher salt
1
teaspoon
ground black pepper
Directions
Clean beef hearts thoroughly, removing all gristle, fat and skin, and cut into small pieces, approximately 1 1/4-inch cubes. Put in a large non-reactive bowl.
Toast cumin seeds in a dry frying pan for 2-3 minutes, careful not to burn them and then coarsely crush with a spoon. Add crushed cumin, crushed garlic and remaining dry ingredients to meat and mix well.
Add vinegar and 1/2 cup water to cover the meat and mix thoroughly. Tightly cover bowl with a lid or plastic wrap and marinate for 3 to 4 hours, stirring occasionally.
Once meat is marinated, reserve marinade liquid and set aside.
To make the basting sauce, heat the oil in a medium saucepan. Add the ground chile, salt, pepper and 1 cup of the reserved marinade. Bring to a boil and simmer for 2 to 3 minutes.
Slip three to four pieces of marinated meat on each metal skewer. Heat grill or barbecue and lightly brush with oil.
Place skewered meat on hot grill and baste with marinade. Cook for 2 to 3 minutes, turning and basting often. Serve hot off the grill.

The base number of servings for this recipe is 10
OK

Categories 

BeefClassicSide Dish

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