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Peruvian Anticuchos
Created by: Howcan Team
Ingredients
- 1 lb beef heart, cut into 1-inch cubes
- 1/2 cup red wine vinegar
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
- 1 red onion, cut into 1-inch pieces
- 4-6 skewers, soaked in water for 30 minutes
Instructions
- In a large bowl, combine the red wine vinegar, minced garlic, cumin, paprika, oregano, black pepper, and vegetable oil.
- Add the beef heart cubes to the marinade, making sure they are well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
- Preheat the grill to medium-high heat.
- Thread the marinated beef heart cubes and red onion pieces onto the soaked skewers, alternating between the two.
- Grill the skewers for 10-15 minutes, turning occasionally, until the beef heart is cooked through and slightly charred on the edges.
- Serve the Peruvian Anticuchos hot off the grill, accompanied by boiled potatoes and aji sauce for dipping.
Peruvian Anticuchos have a rich history dating back to the Inca Empire, where they were originally made with llama meat and marinated in aji panca, a Peruvian chili pepper. Today, this popular street food is typically made with beef heart, marinated in a blend of vinegar, cumin, and other spices, then skewered and grilled to perfection. In Lima, you can find some of the best Anticuchos at the famous Anticucheria Grimanesa, where the dish is served with boiled potatoes and aji sauce. The key to a great Anticucho lies in the marinade, which infuses the meat with a smoky, spicy flavor that is truly irresistible.
45 min
4
350 calories
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