Did you know that Anticuchos in Peru are actually made of Beef Heart? Even when it can be a bit tough, beef heart goes amazingly well when cooking fast and over fire. I always remember going to eat Anticuchos every Sunday with the family. Anticuchos is known as a Street Food, however fancy restaurants in Lima are also serving them. You don't have to go further to get anticuchos, sometimes there is a kiok in the next corner of your house where all families and neighbours are gathered to enjoy this amazing dish at night time.
Anticuchos comes from the Quechua language words of "Anti" = Andes"kuchu" - Cut
Ingredients
- 500g Rump Cap
- 6Tbs Aji Panca Paste
- 3TBs Garlic Paste
- 125ml Red Wine Vinegar
- 1Tbs Black Pepper
- 1Tbs Cumin
- ½Tbs Dried Oregano
- 10Tbs Vegetable Oil
- Pinch of Salt
Equipment
- Bamboo Skewers
- Charcoal BBQ
Instructions
Step 1
Cut the beef rump cap in 3-4 cm pieces. Remove all fat and nerves around to have a clean and lean piece of meat
Step 2
Put all the ingredients together and mix them well.
Step 3
Submerge the meat pieces in the marinade for a minimum of 2 hours
Step 4
Thread the meat pieces on the skewers. Grill them on a very high heat until you get a nice char on the outside for about 3 minutes each side. Baste with marinade as the skewers cook.
ENJOY!
Tips
- Submerge bamboo skewers in water the night before to avoid burning them over the fire.
- Ideal marinated time - 1 day. That's right, leave the meat in the marinade from the previous night. The longest the meat is in the marinade the better! You will get even more powerful flavours as the marinate will penetrate the meat.
