Anticuchos

anticuchos

Peru has an incredibly rich culinary history, and one of its most beloved dishes is Anticuchos. This popular street food is a staple in Peruvian cuisine, and has become a sought-after dish in foodie circles around the world. Anticuchos are essentially skewers of marinated meat, typically beef heart, that are grilled to perfection and served with a variety of different sauces and accompaniments. The dish is versatile, easy to make, and packed with flavour, making it an ideal option for a dinner party or a fun weeknight meal.

The origins of Anticuchos can be traced back to the ancient Inca civilization, where it was consumed as a form of street food. The dish started as a simple snack consisting of grilled meat and spices, but over time it evolved into the delicious, multi-layered meal that it is today. The meat used traditionally was beef heart, which was easier to acquire than other cuts of meat, and was tenderised through marination. Today, however, it is common to use other cuts of beef, such as sirloin, for those less adventurous eaters.

The key to a good Anticuchos recipe involves balancing the right mix of spices, herbs and condiments to create a flavourful marinade for the meat. Achiote, a popular ingredient in Peruvian cuisine, features heavily in the marinade to impart a bright yellowish-red colour and earthy flavour to the meat. Other spices and herbs like garlic, cumin, vinegar or lime juice, chilli pepper, and oregano add a complex depth of flavour.

Once the meat has been properly marinated, it is skewered and grilled over open flames until it is cooked to perfection. The smoky flavour imparted by this cooking technique is an essential part of the Anticuchos experience, and imparts a distinctive flavour to the tasty morsels of meat. After removing the meat, the skewers are usually served with a variety of condiments such as boiled potatoes, aji sauce, or salsa criolla, the Peruvian classic relish. The dish is a perfect marriage of creamy and smoky textures and the spicy, sour, and sweet notes create a delectable taste that’s hard to resist.

Anticuchos are a perfect example of the type of cuisine that encapsulates Peru’s unique culinary offerings, blending indigenous and Spanish culinary traditions. Whether you are planning to make them for a party or are looking for something fun to cook for dinner, Anticuchos offer a great way to experience the unique flavours of Peruvian cuisine in your own home. With simple and easy to follow steps, you too can put together a plate of flavourful Anticuchos that will transport your taste buds to the streets of Lima.

In conclusion, Anticuchos is a unique and delicious street food that has become a beloved staple in Peru’s culinary scene. This iconic dish is a testament to Peru’s rich and diverse culinary history, and offers a unique and flavourful taste of the country’s unique food culture. Its versatility and simplicity make it a must-try for anyone looking to explore a new and delicious cuisine.

Ingredients:

  • 2 pounds of beef heart
  • 1 cup of white vinegar
  • 1/4 cup of aji panca paste
  • 2 teaspoons of cumin
  • 2 teaspoons of dried oregano
  • Salt and pepper to taste
  • Wooden skewers, soaked in water for at least 1 hour

Instructions:

  1. Trim the beef heart of fat and cut it into small, bite-sized pieces.

  2. In a bowl, mix together the vinegar, aji panca paste, cumin, oregano, salt, and pepper.

  3. Add the beef heart to the marinade and allow it to marinate for at least 4 hours, or overnight in the refrigerator.

  4. Preheat the grill to high heat.

  5. Thread the beef heart pieces onto the wooden skewers, leaving a little space between each piece.

  6. Grill the skewers over high heat for about 5-7 minutes on each side, until the meat is cooked through and slightly charred.

  7. Serve hot with a side of boiled potatoes and aji sauce.

Enjoy your delicious Peruvian Anticuchos!