Anticucho (Peruvian recipes)

From Peru, to the world.

The Peruvian Anticucho is a traditional Peruvian food, known mainly for its preparation and presentation. Anticuchos are prepared in various ways, and are characterized by being cooked on a grill and served on reed skewers. As a rule, they are prepared to be sold to people passing by a main street or a specific place; although it is also seen in different first class restaurants. Without forgetting that a delicious anticucho belongs to the daily preparation.

 Let's see how to prepare it!

Anticucho (Peruvian recipes)

Ingredients of the anticucho.

• Natural charcoal to cook the prey.
• Sticks "de carrizos" (they will serve to serve and to impregnate).
• 1 cup of fresh red bell pepper.
• 1 cup of fresh yellow chili.
• ½ cup of fresh ground garlic.
• 500 ml of white vinegar.
• 2 to 3 tablespoons of salt or to taste.
• Vegetable oil.
• Pepper.
• Cumin.

Procedure of the recipe.

1. Proceed to wash the beef heart, and make transversal cuts (these can measure between 5 cm by 5 cm).
2. On a medium bowl, add the yellow chili bell pepper, the panca chili bell pepper (you can also add red chili bell pepper), and season with salt, pepper and vinegar (this last one add calculating).
3. Inside that same preparation, add the pieces of beef heart, and let it rest for an hour, or a whole day. After the foreseen time; prepare the grill beforehand, and add natural charcoal to get heat.
4. Begin to fasten each piece of beef on the reed sticks and start smoking. Do not forget to add vegetable oil on the grill, to help cooking, and not to turn off the heat.
5. Serve with boiled potatoes and corn. Do not forget that we can prepare huacatay cream or huancaína cream for a better tasting.

Beef heart, ingredient.

Note: If you do not have aji marisol or panca chili, use only red chili as indicated in the procedure of this recipe.

 

Preparation video in Spanish.