Anticucho Peruvian
A traditional Peruvian dish made from marinated meat, typically beef heart, and grilled on skewers. The anticuchero base is a paste made from spices such as ají panca, garlic, cumin, and vinegar, used to marinate the meat and give it the characteristic anticucho flavor. It can also refer to a restaurant or grill specializing in this dish.
Pacha Inka Peru
1/9/20252 min read
500 g beef heart (or beef/chicken if preferred)
2-3 tablespoons Pacha Inka anticucho paste
2 tablespoons vinegar (white vinegar or wine vinegar)
2 tablespoons olive oil
Potatoes (for serving)
Corn (choclo) (optional, for garnish)
Yellow chili or rocoto (optional, for an extra sauce)
Preparation
Prepare the meat:
If using beef heart, clean it well by removing any excess fat or membrane, and cut it into medium-sized pieces (about 2-3 cm). If using beef or chicken, cut it into similar-sized pieces.
Marinate the meat:
In a large bowl, add the cut meat and stir in 2-3 tablespoons of Pacha Inka anticucho paste. You can adjust the amount depending on how strong you want the flavor.
Add the vinegar and olive oil. Mix well so that the anticucho paste evenly coats all the pieces of meat.
Let it marinate for at least 1 hour. If you have more time, you can leave it for up to 4 hours or even overnight to absorb the flavors better.
Cooking:
Preheat your grill or skillet to medium-high heat.
Skewer the meat pieces onto metal or wooden skewers (if using wooden skewers, soak them in water first to prevent burning).
Grill the anticuchos for 5-7 minutes per side, or until they are golden on the outside but juicy on the inside.
Side dishes:
While the anticuchos are cooking, boil the potatoes until tender. You can slice them and also grill them for extra flavor.
Serve the anticuchos with the potatoes and, if desired, with corn (choclo) on the side.
Ají sauce (optional):
If you like some spice, you can prepare a yellow chili or rocoto sauce to accompany the anticuchos by mixing chopped chili with mayonnaise, lemon, and salt.