Tuesday, November 4, 2014

Grilled Beef Anticuchos - Anticuchos de Carne

Anticuchos are a popular party food in South America, especially in Peru. The most traditional Peruvian anticuchos are made with beef heart, but they can also be made with chicken or steak. Anticuchos are seasoned with garlic, vinegar, cumin and aji panca, a mild red chile pepper with a smoky flavor common in Peruvian cooking. You can often find a dried aji panca or jarred aji panca paste in specialty stores or Latin food markets. Anticuchos are best if they are marinated overnight.

Makes about 12 skewers

12 cloves of garlic
1 Tbls+ a pinch cumin
¼ C mild chile pepper paste (aji panca, if available)
½ C vinegar, divided
1 Tbls salt
2 tsp pepper
½ C vegetable oil
2-3 lbs steak (sirloin, tenderloin)
~  wooden skewers

Place skewers skewers in water to soak.
Cut beef into 2 inch chunks and place in a nonreactive bowl or dish.
Mash the garlic into a paste. Add a little water if necessary to make a paste.

Make the marinade: In a bowl, mix the crushed garlic, ¼ C of vinegar, chile pepper paste, cumin, salt and pepper. Pour marinade over beef and mix well. Marinate beef overnight in refrigerator (or, if short on time, 1 hour at room temperature).

Place beef on skewers (4-5 pieces per skewer). Make a basting mixture of ½ C vegetable oil, remaining vinegar, and a pinch of cumin. Grill skewers for about 5 minutes on each side, or to desired doneness. Baste beef several times during cooking.


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