Best Anticuchos Recipes

PERUVIAN ANTICUCHOS

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! :).

ANTICUCHOS (GRILLED BEEF HEART)

Steps:

• Remove stems from chiles and shake out and discard seeds. In small saucepan place chiles with enough water to cover. Bring to a boil, remove from heat and let sit 20 minutes to soften. Drain and discard water. In a blender combine dried chiles, annatto seeds, garlic, cumin, red wine vinegar and jalapeno. Puree at high speed 1 - 2 minutes, or until thick and smooth. Add olive oil and salt and blend again until mixed. Cut beef hearts into 2 x 1/4-inch strips. Place in a bowl, pour over chile mixture and toss to coat evenly. Cover and marinate in the refrigerator at least 4 hours or overnight. Preheat grill or broiler. Thread 4 - 5 pieces of beef heart on a bamboo skewer. Grill until seared on all sides, about 3 - 5 minutes. Serve hot.

CHICKEN THIGH ANTICUCHOS

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

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).

ANTICUCHOS DE POLLO, GRILLED CHICKEN SKEWERS

Steps:

• Mash the garlic with a rock, or with a mortar and pestle. Add a little water if necessary to make a paste.
• Make the marinade: in a bowl, mix the crushed garlic, 1/4 cup of the vinegar, 1/4 cup chile pepper paste, 1 tablespoon cumin, 1 tablespoon salt, and 2 teaspoons freshly ground pepper.
• .Cut the chicken breasts into 1 inch by 2 inch cubes. Place chicken pieces in bowl with the marinade and stir well. Marinate chicken at least one hour, or overnight in the refrigerator for best flavor.
• Peel the onion and cut into 1 inch wedges.Remove the seeds and the white part of the bell pepper, and cut into 1 inch chunks.
• Place the chicken and vegetable pieces on the wooden skewers, alternating the chicken with the vegetables.
• Make a basting mixture of 1/2 cup vegetable oil, 1/4 cup vinegar, and a pinch of cumin.
• Prepare the grill, and grill chicken for 5 minutes on each side. Baste chicken several times during cooking.
• Cut a piece of the chicken to check for doneness. If the chicken is still pink on the inside, place it back on the grill, checking frequently. Do not overcook.
• 9.Remove the chicken from the grill. Serve with rice and corn on the cob.

GRILLED CHICKEN SKEWERS (ANTICUCHOS DE POLLO)

Steps:

• Mash the garlic with a mortar and pestle or garlic press. Add a little water if necessary to make a paste. Make the marinade in a bowl, mixing the crushed garlic, 1/4 cup of the vinegar, 1/4 cup chile pepper paste, 1 tablespoons cumin, 1 tbsp salt, and 2 teaspoons black pepper.
• Cut the chicken breasts into 1 inch by 2 inch cubes. Place chicken pieces in bowl with the marinade and stir well. Marinate the chicken at least one hour or overnight in the refrigerator for best flavor.
• Peel the onion and cut into 1 inch wedges. Remove the seeds and the white part of the bell pepper and cut into 1 inch chunks. Place the chicken and vegetable pieces on the wooden skewers, alternating them.
• Make a basting mixture of 1/2 cup vegetable oil, 1/4 cup vinegar and a pinch of cumin.
• Prepare the grill and grill chicken skewers for 5 minutes on each side. Baste several times during cooking.
• Check doneness by cutting into a piece of chicken. If still pink on the inside, continue to grill checking frequently. Do not overcook.
• Remove from the grill and serve with rice and grilled corn on the cob.

GRILLED BEEF BROCHETTES (ANTICUCHOS DE LOMO)

Steps:

• Toss steak with 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl.
• Mince and mash garlic to a paste with a pinch of salt, then stir together with remaining ingredients and toss well with beef. Marinate, chilled, at least 1 hour.
• Thread steak onto skewers, leaving a small space between each piece and transferring to a tray (discard marinade).
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
• Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, 5 to 6 minutes total for medium-rare.
• What to drink:
• Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07

SKEWERED CHICKEN: ANTICUCHOS DE POLLO

Steps:

• In a mixing bowl combine the chicken with all the other ingredients and be sure to toss it all thoroughly. Marinate for 1 hour.
• Place the tenders on the skewers. On hot grill cook skewers for 4 minutes on each side.

ANTICUCHOS (PERUVIAN BEEF KEBABS)

Steps:

• To prepare the beef, combine first 7 ingredients in a large bowl; toss well.
• Cover and chill 3 hours.
• To prepare fiery rub, combine 1 teaspoon paprika, 1 teaspoon salt, 1/2 teaspoon pepper, turmeric, and parsley.
• Prepare grill.
• Remove beef from bowl, discarding marinade. Thread beef onto each of 6 (10-inch) skewers.
• Press fiery rub onto beef.
• Place kebabs on grill rack coated with cooking spray; grill 6 minutes or until desired degree of doneness, turning once.

ANTICUCHOS (PERUVIAN BEEF KEBABS WITH ROASTED YELLOW PEPPER SAUCE)

Steps:

• Combine sirloin, red wine vinegar, 2 tsp. aji amarillo or paprika, 1 tsp. salt, 1 tsp. black pepper, ½ tsp. cumin, and ½ tsp. turmeric in a large plastic bag. Toss well. Chill at least 3 hours. Combine 1 tsp. aji amarillo or paprika, 1 tsp. salt, ½ tsp. pepper, ¼ tsp. turmeric, and parsley. Set aside. Place bell pepper, scallion, white vinegar, olive oil, lemon juice, 1 tsp. cumin, 1 tsp. aji amarillo or paprika, ½ tsp. turmeric, ¼ tsp. salt, ¼ tsp. black pepper, and garlic in a blender or food processor and process until smooth. Set aside. Prepare grill. Remove sirloin from bag and discard marinade. Thread onto 6 skewers. Press fiery rub onto beef. Place kebabs on grill and cook 6 minutes or to desired degree of doneness, turning once. Serve with yellow pepper sauce.

MARINADE FOR BEEF HEART ANTICUCHOS

Steps:

• Mix ingredients together and pour over beef heart pieces.

PERUVIAN FISH KEBABS / ANTICUCHOS DE PESCADO

Steps:

• 1. Rinse the fish under cold running water, then drain and blot dry with paper towels. Cut the fish into 1-inch cubes and toss with the salt in a medium-size bowl. Let stand for 5 minutes. Meanwhile, cut the bell peppers into 1-inch squares and set aside.2. Prepare the marinade. Combine the garlic, pepper, cumin, vinegar, and lemon juice in a blender and process until blended and smooth. Pour this mixture over the fish and toss to coat. Cover and let marinate, in the refrigerator, for 30 minutes.3. Preheat the grill to high.4. While the fish marinates, prepare the glaze. Heat the oil in a small skillet or saucepan over medium-low heat. Add the aji amarillo, turmeric (if using), salt and pepper. Gently cook the mixture, stirring with a wooden spoon, until red and fragrant, about 5 minutes. Set aside to cool (see Note).5. When ready to cook, thread the fish cubes onto the skewers, alternating with squares of bell pepper. Oil the grill grate, then arrange the skewers on the hot grate and brush with half of the glaze. Grill, turning with tongs, until the fish cubes are nicely browned on the outside and cooked through in the center, 2 to 4 minutes per side. Brush with the remaining glaze after turning. Serve immediately with lemon wedges.Serves 4Note: You can also simply mix the ingredients for the glaze in a bowl without cooking them. The result will still be very flavorful, but not quite as flavorful as it would be if you cooked them first.

ANTICUCHOS (PERUVIAN BEEF KEBABS)

Steps:

• To prepare the beef, combine first 7 ingredients in a large bowl; toss well. Cover and chill 3 hours. To prepare fiery rub, combine 1 teaspoon paprika, 1 teaspoon salt, 1/2 teaspoon pepper, turmeric, and parsley. Prepare grill. Remove beef from bowl, discarding marinade. Thread beef onto each of 6 (10-inch) skewers. Press fiery rub onto beef. Place kebabs on grill rack coated with cooking spray; grill 6 minutes or until desired degree of doneness, turning once. Serve with Roasted Yellow Pepper Sauce.

ANTICUCHOS RECIPE

Steps:

• For Panchita Salsa: Clean Rocoto by only removing seeds, and cut into 6 pieces. Wash tomato and cut into 6 pieces. Peel onion and cut into 6 pieces. In a large saute pan, heat oil until it is smoking hot and saute Rocoto, tomatoes and onions until fully cooked, but developing as little color as possible. Once fully cooked, add parsley and quickly saute, only to wilt. Cool the mix. Once cold, add all contents to blender. Add cold water and puree at high speed. Add soda crackers. Slowly pour in oil to emulsify. Season with salt and pepper. For Anticuchos: Clean scallions; using the white stem, cut into 1½" sticks. Cut protein into 1½ oz. even portions. Assemble on 10" metal skewers: Place red onion, bell pepper, scallion and protein; repeat process 3 times. If you have different colored bell peppers, alternate colors. Repeat process for all skewers. To compose: Heat grill or griddle to high. Brush anticucho skewer with oil and season with salt. Place on grill and cook each side to desired temperature. Brush anticucho with Anticuchera sauce. On a rectangular plate, place one side corn accompanied by a ramekin of Rocoto and Panchita sauce. Place anticucho over more corn; top off with chopped parsley. Can be served with fried potatoes.

COLOMBIAN CHORIZO SKEWERS WITH CILANTRO PESTO: ANTICUCHOS DE CHORIZOS

Steps:

• 3/4-inch bamboo skewers, soaked in water
• In a food processor, puree the parsley and cilantro with the olive oil. Add the garlic, pumpkinseeds, and cheese and pulse. Season with lime juice and salt. Set aside.
• Skewer 3 slices of chorizo lengthwise. Grill the anticuchos (chorizo skewers) until heated through, for approximately 1 minute on each side. Serve with the cilantro pesto.

ANTICUCHOS DE POLLO, GRILLED CHICKEN SKEWERS, PERU

Steps:

• Mash the garlic with a rock, or with a mortar and pestle. Add a little water if necessary to make a paste.
• Make the marinade: in a bowl, mix the crushed garlic, 1/4 cup of the vinegar, 1/4 cup chile pepper paste, 1 tablespoon cumin, 1 tablespoon salt, and 2 teaspoons freshly ground pepper.
• Cut the chicken breasts into 1 inch by 2 inch cubes. Place chicken pieces in bowl with the marinade and stir well. Marinate chicken at least one hour, or overnight in the refrigerator for best flavor
• Peel the onion and cut into 1 inch wedges.Remove the seeds and the white part of the bell pepper, and cut into 1 inch chunks
• Place the chicken and vegetable pieces on the wooden skewers, alternating the chicken with the vegetables.
• Make a basting mixture of 1/2 cup vegetable oil, 1/4 cup vinegar, and a pinch of cumin
• Prepare the grill, and grill chicken for 5 minutes on each side. Baste chicken several times during cooking.
• Cut a piece of the chicken to check for doneness. If the chicken is still pink on the inside, place it back on the grill, checking frequently. Do not overcook.
• Remove the chicken from the grill. Serve with rice and corn on the cob.