Anticuchos. It was at this time that European ingredients such as garlic were added, and beef began to replace the traditional llama that was used at the time of the Inca Empire. It was a popular dish among the inhabitants of the. Beef heart marinated, skewered, and seared over the grill.

It takes some work but it is so worth it! I taught myself to make them because I missed them so much! A very special addition to any barbecue party! You can have Anticuchos using 13 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Anticuchos

Prepare 4 lb of Beef heart, trimmed and cut into 1-inch cubes.
Prepare of Marinade.
Prepare 1 cup of red wine vinegar.
Prepare 1 tbsp of finely chopped, seeded, deribbed fresh hot red chili.
Prepare 4 tsp of finely chopped garlic.
It's 2 tsp of ground cumin seeds.
It's 2 tsp of salt.
You need 1 of Freshly ground black pepper.
You need of Sauce.
You need 1/2 cup of dried hontaka chilies.
It's 1 tbsp of annatto (achiote) seeds, ground.
You need 1 tbsp of olive oil.
It's 1 tsp of salt.

And the delicious smell will bring over all your neighbors. Peruvian-style anticuchos are seasoned with garlic, vinegar, cumin, and aji panca, a mild red chile pepper with a smoky flavor that is widely used in Peruvian cooking. You can find dried aji panca or jarred aji panca paste in specialty stores or Latin food markets, or online. To obtain the best anticuchos the meat should be perfectly cleaned, cut and seasoned.

Anticuchos step by step

In a large bowl, combine the vinegar, fresh chili, garlic, cumin, salt and a few grindings of pepper. Add the cubes of beef heart. If the marinade doesn't cover the heart, add more vinegar. Refrigerate, covered, for 24 hours. Remove the beef heart from the marinade and set both aside..
Break the dried chilies in half and brush out the seeds. Place the chilies in a bowl, pour a 3/4 cup of boiling water over them and let them soak for 30 minutes. Drain the chilies, and discard the soaking water. Combine the chilies and 3/4 cup of the reserved marinade, the annatto, oil, and salt in the jar of a blender and purée at high speed for 15 seconds. (To make the sauce by hand, purée the soaked chilies through a food mill into a bowl. Discard any pulp left in the mill. Stir in 3/4 cup of reserved marinade, the annatto, oil, and salt.).
Light a layer of coals in a charcoal broiler and let them burn until white ash appears on the surface. Or preheat the broiler of the oven to its highest point. String the beef heart cubes on skewers and brush them with sauce. Broil 3 inches from the heat for 3 to 4 minutes, turning the skewers frequently and basting once or twice with the remaining sauce. Serve HOT!.

It needs to marinate in a mixture of ají panca, (which adds not only heat but that smoky and earthy flavor of dried chili pepper as well), garlic, cumin, vinegar, salt and pepper. Season anticuchos carefully but do not make them too spicy because ají sauces will be served with them so everyone can moderate. Anticuchos have been around in Peru longer than Europeans, and are still enjoyed as a popular street food. The spice and vinegar marinade gives these meat skewers delicious flavor! Many places around the world have some form of "meat on a stick" as a part of their culture.