• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 1
    OK

    Anticuchos de Corazon (Beef Hearts)

    Chef Oka elevates Peruvian street food to new, luxurious heights! 


    Ingredients
    Anticuchera Sauce
    3
    jars
    panca paste
    5
    ounces
    garlic paste
    1/2
    ounce
    black pepper
    1
    ounce
    cumin
    1/2
    ounce
    dried oregano
    8
    ounces
    salt
    1/2
    gallon
    red wine vinegar
    1/2
    gallon
    canola oil
    Chalaca Sauce
    2
    tablespoons
    red onion brunoise
    1
    tablespoon
    tomato concasse
    1
    pinch
    Chopped Cilantro
    1
    pinch
    chopped scallions
    *
    salt to taste
    1
    tablespoon
    Lime Juice
    1
    pinch
    habanero pepper, chopped
    Tari Sauce
    24
    ounces
    tari confit
    4
    ounces
    whole milk
    1
    ounce
    canola oil
    1
    ounce
    saltine crackers
    1/2
    ounce
    white vinegar
    *
    salt to taste
    For Anticuchos
    2.5
    ounces
    marble potato, dice in wedges, steamed, and fried
    .6
    ounces
    choclo
    5
    ounces
    veal heart
    0.7
    ounce
    Chalaca sauce, see recipe
    0.7
    ounce
    anticuchera sauce
    *
    microgreens
    0.8
    ounce
    tari sauce
    Directions
    For Anticuchera Sauce: Blend panca paste until it's smooth. Toast cumin, black pepper, and dried oregano and add to panca paste. Strain the sauce to remove lumps. Pour sauce into a bowl and add vinegar to combine. Pour oil in slowly while whisking continuously until emulsified. Store unused sauce in air-tight container and refrigerate.
    For Chalaca Sauce: Combine all ingredients together.
    For Tari sauce: Blend together confit, milk, canola oil, crackers, white vinegar, andsalt until thoroughly combined.
    For Anticuchos: Marinade hearts with anticuchera sauce in a refrigerated, air-tight container for at least 1 day. Place 2 pieces of hearts per skewer and grill. Season with salt and douse with extra anticuchera sauce while grilling. Sautee potatoes anc choclo with garlic oikl and salt. Plate skewers, choclo, and potatoes and top with a drizzle of each sauce.

    The base number of servings for this recipe is 1
    OK

    Categories 

    Write a Review