• Prep Time
    150 Mins
  • Cook Time
    0 Mins
  • Total Time
    150 Mins
  • The base number of servings for this recipe is 10
    OK

    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 Dating back to the 1500s and originally made with beef, African slaves substituted beef heart.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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