Anticuchos

Name: Anticuchos
Yield: Serves 4
Cuisine: Peruvian
Ingredients: ½ cup ají amarillo paste mixed with 1 tablespoon chopped scallions and salt; 1 tablespoon dried oregano; ½ cup vegetable oil; 1 tablespoon garlic, finely chopped; ¼ cup red wine vinegar; 2 Russet potatoes, boiled, peeled, and cut in thick slices; 2 Peruvian giant kernel corns, boiled, and cut in thick slices; Salt; 1 teaspoon ground cumin; 1 heart of cow or veal (use chicken or beef if you prefer); ½ cup ají panca paste

Preparation info

Serves
4

Difficulty
Easy

Appears in

Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

About

These cow heart kebabs have been part of our culinary history for centuries. They are street food at its best, and are usually enjoyed accompanied by traditional Peruvian music, laughter, and dancing.

Ingredients

1 heart of cow or veal (use chicken or beef if you prefer)
½ cup ají panca paste</

Americas
Peru
Starter
Spicy

Method

Make sure your butcher cleans and deveins the heart when you buy it. Cut it in 1½-inch squares.
In a bowl, combine the ají panca paste, garlic, vinegar, oregano, oil, salt, and cumin. Add the heart cubes, cover, and marinate for at least three hours in the fridge.
Make a brush with fresh corn husks, to baste the anticuchos, or use