Have you ever had an anticucho? Some like to describe it as a Peruvian shish kebab, but I’m not sure that’s an accurate description. Save for the bamboo skewers, there’s really no other similarities.
For starters, anticuchos are traditionally made with beef heart (but you can also make them with other cuts such as beef, chicken breast and fish). The only thing threaded onto the skewer are the pieces of beef heart, no veggies or fruits. Just the beef. Although the complete dish is usually accompanied by several pieces of yellow potatoes and a piece of Peruvian choclo (corn).
Anticuchos are usually eaten at night in Peru, ideally from a street vendor (like this very famous one), but you’d also find them at a Sunday parrillada. While I think beef heart is an acquired taste, there’s no denying that what makes anticuchos special is the sauce in which they’re marinated.
With the Fourth of July right around the corner, anticuchos are the perfect meal to throw on the grill as part of our first #MizkanLatino cooking challenge: A Latino 4th of July with Holland House. The best part is that they are super easy to make. Enjoy!
– One beef heart (or a pound of other cut of meat you’d like to use)
– 4 tbs. of ají panca*
– 1/2 cup of Holland House red wine vinegar
– salt and pepper
– 1/2 tsp. cumin
– 3 tbs. oregano
Cut meat into 1/2 inch pieces. Combine all the ingredients in a bowl and pour this sauce over the chunks of meet. Let it marinate overnight. Thread 4 to 5 pieces of meat on each skewer and place them on the grill. Use the remaining marinade to baste the skewers periodically while they’re on the grill. Although the chicken will take a little longer to cook, the beef heart anticuchos should be ready within 5 minutes. Do not overcook or the meat will taste funky!
Serve with slices of potatoes, Peruvian corn and ají amarillo.* Anticuchos need to be eaten while they’re hot, so serve immediately!
* You should be able to find both of these versions of ají (or hot peppers) in a Latin Market or online. You can substitute, but then they wouldn’t really be anticuchos any more, would they? By the way, there’s rumors that one day in the near future, you’ll be able to find precooked anticuchos ready to just put on the grill at your local Latino mart.
Disclosure: We are being compensated as part of a campaign to share our favorite Latino-inspired recipes using various Mizkan products.
Mujer! You are making me hungry. Now I am going to have to rethink dinner!
Que rico! I’m sure even the beef heart tastes good grilled!
This is a great post filled with so much culture!! If i ate meat I’d definitely be eating this!!
Yum! Your posts really make me want to learn more about Peruvian food. Thank you so much for sharing this! I am reposting on FB.
I love aji amarillo so much! And um, think this deliciousness you made work work with tofu? LOL
Love the pictures…it really makes me hungry!
Love Peruvian food . . . from the anticuchos to the ceviche to all the different ways potatoes are prepared – yum! Thanks for sharing!
I LOVE anticuchos! The best ones I’ve ever had were actually in Costa Rica, but the street vendor was telling us he was from Nicaragua and that his recipe was Nicaraguan-style. José and I are dying to visit Peru as I’ve told you many times, but I’m definitely going to try this recipe in the meantime I’m headed to the store in a bit to look for the ají paste but if I can’t find it, I’ll be placing an order online today. So excited to try these; thanks for the great recipe!
so yoummy !!!! I love anticuchos!
NEVER heard of these! But two things got me: street food and Peruvian! I looooove me some Peruvian food. Everything about is so good. I’d love to try my hand at making these. I really need to find out if we (cuban) have something like this.
Takes me back to my visit to Peru — yum! And now I know the mix of flavors to try at home…
I love peruvian food but I don’t believe I’ve ever had a beef heart! A must try! Looks delish.
Que rico se mira esta receta! I don’t think I can do the Beef Heart, but I can’t wait to try it out with pollo!!!