Appettizer

Peruvian Anticuchos, tasty skewers that you should make them at home

Who don’t skewers? I wan to know, I think nobody, all peoples like eat a pair of them. Today let me show you a different recipe, made of heart meat from bull. They are Peruvian Skewers called Anticuchos. They are incredible for many reasons, its taste, the meat flavor and more. Here I show you how to prepare some amazing anticuchos peruanos recipe and make them delicious. Go ahead!

Little brief of history

This dish already existed in Inca times, at that time, anticuchos were made with llama meat. This was cut and seasoned with herbs and chili, it was the delight of the Inca.

Upon the arrival of the Spanish, llama meat was replaced by beef, thus modifying the recipe.

“the disdain towards the viscera and the less noble parts of the cattle, on the part of the Spaniards, originated that in Lima these trifles were relegated to become the diet of the black slaves”.

According to Cecilia Portella said

The beef heart was cut into pieces and macerated with chicha and vinegar. Finally, the cane sticks where the meats were skewered were introduced, thus leaving the presentation that we know until today.

Apparently, the word Anticucho has a Quechua origin. "Anti, ahead; and cuchu, cut, "says Aída Tam Fox in her book" Limeña Kitchen Vocabulary. " On his side, the linguist Noé Lara, in the article “El criollísimo anticucho” published in El Peruano, wrote that “anticucho comes from uchu, ají; and anti, go ”.

Now, let me show you the anticuho recipe for you can make it on your barbecue at home:

Anticuchos de corazon – Beef Heart skewers

Yields12 Servings
Prep Time35 minsCook Time15 minsTotal Time50 mins

INGREDIENTS

 1 Beef heart
 1 tablespoon minced garlic
 1/4 cup red wine vinegar
 1 tablespoon dried oregano
 1/2 cup Vegetable Oil
 1 teaspoon cumin
 2 Wooden skewers For anticucho

PREPARATION

1

Wash and remove the veins from the beef heart. Then cut it into 1 1/2 inch cubes.

2

In a bowl, combine the ají panca paste, garlic, vinegar, oregano (rubbed between the fingertips), oil, salt, pepper, and cumin powder. Add the cubes of heart and marinate them for about three hours. After that, prepare the remaining mixture to brush over the meat.

3

Heat an electric or coal grill to medium heat (grill). Once marinated, string 3 or 4 heart cubes on a anticucho skewer and cook them on the grill until they brown, while brushing them with the remaining marinade. The anticuchos should be juicy inside, not raw or dry.

4

Serve with slices of golden potatoes, corn, and chili sauce.

Photo by CHIMI FOTOS

Ingredients

 1 Beef heart
 1 tablespoon minced garlic
 1/4 cup red wine vinegar
 1 tablespoon dried oregano
 1/2 cup Vegetable Oil
 1 teaspoon cumin
 2 Wooden skewers For anticucho

Directions

1

Wash and remove the veins from the beef heart. Then cut it into 1 1/2 inch cubes.

2

In a bowl, combine the ají panca paste, garlic, vinegar, oregano (rubbed between the fingertips), oil, salt, pepper, and cumin powder. Add the cubes of heart and marinate them for about three hours. After that, prepare the remaining mixture to brush over the meat.

3

Heat an electric or coal grill to medium heat (grill). Once marinated, string 3 or 4 heart cubes on a anticucho skewer and cook them on the grill until they brown, while brushing them with the remaining marinade. The anticuchos should be juicy inside, not raw or dry.

4

Serve with slices of golden potatoes, corn, and chili sauce.

Anticuchos de corazon – Beef Heart skewers

When serving accompany with potatoes and chili green sauce. It can be served with french fries or a salad, or Ketchup and others kind of Peruvian sauces.

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