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

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</

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

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Anticuchos

Ingredients

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