Anticuchos Peruanos Recipes

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ANTICUCHOS DE CORAZON, GRILLED HEART SKEWERS



Anticuchos de Corazon, Grilled Heart Skewers image

This is a versatile recipe that works with more than just hearts. Any meat you want to eat on a skewer will do, including shrimp and lobster.

Provided by Hank Shaw

Categories     Appetizer     Snack

Time P1DT35m

Number Of Ingredients 9

6 dried aji panca chiles ((See above for substitutes))
4 cloves garlic, chopped
1/2 cup red wine vinegar
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 tablespoon achiote paste ((optional))
3 tablespoons vegetable oil
Salt
1 pound hearts (or other meat), (trimmed and cut into 2-inch pieces)

Steps:

  • Pour boiling water over the dried chiles and cover. Let this sit for 20 minutes to soften.
  • Mix all the marinade ingredients together and buzz them into a puree in a food processor or blender. Submerge the heart pieces in the marinade for at least 1 hour, and up to a day.
  • Thread the heart pieces on the skewers-this helps you flip them more easily and helps them cook more evenly. Grill over very high heat with the grill cover open until you get a nice char on the outside, about 3 minutes per side. Baste with the marinade as the skewers cook.

Nutrition Facts : Calories 248 kcal, Carbohydrate 5 g, Protein 21 g, Fat 15 g, SaturatedFat 10 g, Cholesterol 141 mg, Sodium 120 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

PERUVIAN ANTICUCHOS



Peruvian Anticuchos image

Beef heart marinated, skewered, and seared over the grill. This is a very tipical and popular Peruvian dish. People line up at the good "anticucherias" (anticucho restaurants) every evening! It takes some work but it is so worth it! I taught myself to make them because I missed them so much! A very special addition to any barbecue party! And the delicious smell will bring over all your neighbors to check it out!

Provided by CharoPeru

Categories     Meat

Time 1h50m

Yield 30-40 skewers, 10-12 serving(s)

Number Of Ingredients 12

2 1/2 lbs of fresh beef heart, thinly sliced and cut into squares of about 2 inches long
1 cup red wine vinegar
4 tablespoons ground cumin
1 teaspoon ground pepper
1 teaspoon salt (or to taste)
5 big fresh garlic cloves
2 tablespoons of finely minced fresh parsley
2 tablespoons of finely minced fresh cilantro
4 dried chilies
1 1/2 cups oil
10 -12 ears corn on the cob, cooked (save some of the husk)
10 -12 boiled potatoes, peeled

Steps:

  • Place the pieces of heart in a glass or ceramic tray.
  • Previously, soak the chiles in hot water until they are soft, devein and take the seeds off. If you want you can keep some of the seeds to make it spicier. In Peru we use aji panca, but this works well too.
  • Blend the vinegar, garlic, aji panca (or dried chile), and all other ingredients with 1/2 cup of the oil until you have a soft paste.
  • Pour it on the pieces of heart and distribute evenly so all pieces are well covered and can absorb the marinade. Cover and let sit in the refrigerator for about 30 minutes. Do not let them marinade for too long or they will dry out because of the vinegar.
  • In the meantime, place thick bamboo skewers to soak in water so they don't burn when they go on the grill.
  • Use a charcoal grill and make sure the coals are very hot before you start.
  • Stick three or four pieces of heart in each skewer, so that the meat lays flat.
  • Save the rest of the marinade in a cup or small bowl and add the rest of the oil to it, mixing well. This will be used for basting the anticuchos on the grill.
  • Tie some pieces of fresh corn husk with a string made out of some more husk and shred them half the way to make a kind of brush and use it for basting. (You can use dry husk too but you need to soak it for a while in warm water to make it flexible and then pat it dry before you use it).
  • When the coals are ready and the grill is hot place the anticuchos flat on the grill and baste them generously with the leftover marinade and oil mix.
  • This will drip and cause the coals to flame, make sure it flames over because this is what gives the anticuchos their distinctive flavor.
  • Let anticuchos cook for about 1 minute and a half on each side. DO NOT OVERCOOK! They will dry out and become tough. Medium or medium well is fine. Turn them over continuously and keep basting and flaming until they are done.
  • Hold two or three at a time to turn them over quickly.
  • At the same time, place the pieces of corn and potatoes on a corner of the grill, baste them with the same marinade and allow them to be flamed too.
  • Serve three skewers in each plate, accompanied by one piece of corn and one potato. You can also cut the potatoes in half (across not length wise) and stick a piece at the end of each skewer.
  • Serve hot, right out of the grill, don't let it get cold! ENJOY! :P.
  • What takes the longest time is to slice and cut the heart in squares and stick the pieces on the skewers; as you get practice doing this it will be faster, allow yourself some more time of preparation the first couple of times.
  • You can also use regular beef, chicken, fish, prawns, or lamb to make anticuchos, but the original and traditional recipe calls for cow heart. Hope you like it! :).

Nutrition Facts : Calories 699.7, Fat 38.9, SaturatedFat 6, Cholesterol 140.9, Sodium 365.4, Carbohydrate 64.9, Fiber 6.9, Sugar 6.3, Protein 27.7

CHICKEN THIGH ANTICUCHOS



Chicken Thigh Anticuchos image

"I was inspired to create this recipe by all of the delicious anticuchos [grilled meat kebabs] I ate while traveling through Peru," says Stephanie.

Provided by Stephanie Izard

Categories     appetizer

Time 1h45m

Yield 4 servings

Number Of Ingredients 21

6 dried aji panca chile peppers, stemmed, some seeds removed
Kosher salt
1/3 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon tamari
1 tablespoon gochujang (Korean chile paste)
2 small cloves garlic
1/2 tablespoon cumin seeds, toasted and ground
1/4 teaspoon dried Mexican oregano
Freshly ground pepper
1 1/2 pounds skin-on, boneless chicken thighs, cut into 1-inch cubes
Kosher salt
6 small serrano chile peppers, stemmed and seeded
1/2 small poblano chile pepper, stemmed and seeded
2 cups packed fresh cilantro, plus more for topping
Juice of 3 limes
Juice of 1/2 orange
1/4 cup extra-virgin olive oil
1/2 cup mayonnaise (preferably Kewpie)
Kosher salt
Crushed peanuts, for topping

Steps:

  • Make the aji panca puree: Put the aji panca chiles in a large bowl and cover with 1 1/2 cups boiling water. Cover with plastic wrap; let soak at least 1 hour or overnight.
  • Puree the chiles and their soaking liquid with 1 teaspoon salt in a high-powered blender. You should have 2 cups; remove 1 1/2 cups and reserve.
  • Make the marinade: Add the olive oil to the remaining puree in the blender along with the vinegar, tamari, gochujang, garlic, cumin, oregano and 1/8 teaspoon pepper. Season the chicken with salt and toss with the marinade in a large bowl; let sit 10 minutes.
  • Meanwhile, make the serrano-cilantro sauce: Blend the serranos, poblano, cilantro, lime juice, orange juice, olive oil, mayonnaise and 1 teaspoon salt in a blender until mostly smooth. Set aside.
  • Preheat a grill to medium high. Thread 4 or 5 pieces of chicken skin-side up onto each of 10 wooden skewers, leaving space between each piece. Grill the chicken skewers skin-side down until marked, about 3 minutes. Flip and cook until charred and cooked through, 3 to 4 more minutes.
  • Transfer the skewers to plates and top with some of the reserved aji panca puree and the serrano-cilantro sauce. Sprinkle with cilantro and peanuts.

ANTICUCHOS



Anticuchos image

When Nancy Avellar, a board member of the San Antonio Conservation Society, was a guest on Martha Stewart Living Radio (Sirius channel 112), she shared her recipe for anticuchos (cut stew meat). Enjoy!

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 9

3 pounds sirloin, cut in 1-inch cubes
3 parts water
1 part red-wine vinegar
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
2 or 3 serrano chiles, ground up in blender

Steps:

  • Blend well. Marinate meat for at least 18 hours and up to 3 days. Skewer meat (if skewers are wooden, soak them in water for 30 minutes to prevent burning).
  • Cook meat over hot charcoal fire. Baste with marinade. If desired, you can add bacon drippings to the marinade while basting (not during marinating).

ANTICUCHO DE CORAZON



Anticucho De Corazon image

Beef heart anticuchos (Peruvian-style brochettes). Preparation time is estimated since I have never made these yet. Recipe taken from The Art of Peruvian Cuisine, by Tony Custer.

Provided by Wendy H.

Categories     Beef Organ Meats

Time 36m

Yield 4 brochettes, 1-2 serving(s)

Number Of Ingredients 10

1 beef heart, cleaned & trimmed
salt
oil, for basting
2 tablespoons vegetable oil
1 lb aji panca chile, dried
water
1/2 cup light vinegar
1 -2 tablespoon aji panca chili paste
1/4 teaspoon vegetable oil
salt

Steps:

  • Aji panca:.
  • Stem and devein the ajies (keep some veins for a very spicy paste).
  • Toast in dry skillet over high heat for a few minutes, then blanche.
  • Blanche 1, 2, or 3 times (in a change of water each time) for more or less spiciness. Spiciness reduces with each blanching.
  • Process ajies in a blender or food processor with a steel blade, with just enough water and oil to make a thick paste.
  • Push the mixture through a fine sieve.
  • Discard any remaining skin and veins.
  • Yield: 1 cup.
  • Marinade:.
  • Mix all ingredients.
  • Assembly:.
  • Remove all skin and sinews from the heart.
  • Cut meat into large bits-sized pieces.
  • Place 3-4 pieces onto bamboo skewers, and marinade overnight.
  • When ready to prepare, remove from marinade and sprinkle with salt.
  • Barbecue for about 3 minutes per side over very high heat. Baste with extra oil and remaining marinade as necessary.
  • Serve immediately.

Nutrition Facts : Calories 271.8, Fat 28.3, SaturatedFat 3.7, Sodium 2.4, Carbohydrate 0.1, Sugar 0.1

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