Best Anticuchos Peruvian Beef Kebabs With Roasted Yellow Pepper Sauce Recipes

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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

ANTICUCHOS (PERUVIAN BEEF KEBABS)



Anticuchos (Peruvian Beef Kebabs) image

From Cooking Light "These spicy kebabs are enjoyed day and night in Peruvian restaurants and at the pushcarts of street vendors. If you live in an area with a large Peruvian community, you may be able to buy whole or ground aji amarillo. If not, use hot paprika in its place, as we did in testing the recipe. We also tried Spanish smoked paprika, which you can find at www.tienda.com"

Provided by dicentra

Categories     Meat

Time 21m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 lbs boneless sirloin steaks, trimmed and cut into 1/2-inch pieces
3 tablespoons red wine vinegar
2 teaspoons hot paprika
1 teaspoon salt
1 teaspoon fresh ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 teaspoon hot paprika
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground turmeric
3 tablespoons chopped fresh flat-leaf parsley
cooking spray

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.

Nutrition Facts : Calories 299.4, Fat 17.7, SaturatedFat 7, Cholesterol 102, Sodium 848.6, Carbohydrate 1.4, Fiber 0.7, Sugar 0.1, Protein 31.9

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Anticuchos Peruvian beef kebabs with roasted yellow pepper sauce recipes are one of the most popular Peruvian dishes that originated from the Inca Empire around 1438. The dish is considered as a traditional street food in Peru but has now found its way across the world and is enjoyed by people of all cultures.

Anticuchos

Anticuchos are skewered beef hearts that are marinated overnight with Peruvian spices such as garlic, cumin, paprika, and other ingredients. The beef hearts are considered a delicacy and are usually grilled over charcoal or an open flame. The meat is then cut into cubes and put onto skewers to make them ready for consumption.

Roasted Yellow Pepper Sauce

The roasted yellow pepper sauce is the perfect complement to anticuchos. The sauce is a spicy and tangy blend of yellow peppers, garlic, aji amarillo paste, onion, olive oil, and white wine vinegar. The sauce is made by roasting the yellow peppers, removing the skin and seeds, and blending them into a smooth sauce with the other ingredients. The sauce is then chilled until ready to serve.

Serving

Anticuchos are usually served on a skewer with pieces of boiled or grilled potatoes and corn on the cob. The roasted yellow pepper sauce is then drizzled over the entire plate and served as a dipping sauce. The combination of the smoky meat, spicy and tangy sauce, and starchy sides creates a delicious and satisfying meal.

Variations

While anticuchos are traditionally made with beef hearts, many Peruvian restaurants and home cooks have adapted the recipe to use other meats such as chicken, pork, or beef. Some even use vegetables such as mushrooms or tofu as a vegetarian option.
Chicken Anticuchos
To make chicken anticuchos, boneless chicken thighs or breasts are marinated in the same Peruvian spice blend and grilled on skewers. They can be served with the same roasted yellow pepper sauce as the beef version or with a variation that includes cilantro, garlic, and lime juice.
Pork Anticuchos
Pork anticuchos use the same marinade as the beef version but with the addition of dried oregano and red pepper flakes. The pork is grilled until it is tender and juicy, and served with garlic aioli or chimichurri sauce.
Vegetarian Anticuchos
Vegetarian anticuchos use vegetables such as mushrooms, zucchini, eggplant, and tofu that are marinated in a mixture of garlic, cumin, paprika, and soy sauce. The vegetables are then grilled until they are tender and flavorful, and served with a spicy peanut sauce or a roasted red pepper sauce.

Conclusion

Anticuchos Peruvian beef kebabs with roasted yellow pepper sauce recipes offer a unique and delicious taste of Peruvian cuisine. The combination of smoky meat, spicy sauce, and starchy sides create a satisfying meal that is perfect for any occasion. With variations that cater to all dietary preferences, there is an anticuchos recipe for everyone to enjoy. Whether you're at a Peruvian restaurant or cooking at home, give anticuchos a try and experience the delicious flavors of Peruvian cuisine.
Anticuchos are a traditional Peruvian dish that has gained popularity worldwide. Anticuchos are little pieces of beef heart that are marinated in a mixture of spices, grilled on skewers, and served with a tasty yellow pepper sauce. However, people can use another type of beef, such as rump or sirloin, in place of beef heart. Here are valuable tips when making Anticuchos Peruvian beef kebabs with roasted yellow pepper sauce recipes.

Tips for the Anticuchos

1. Choose the Right Beef
The key ingredient to making Anticuchos is the type of beef used. Beef heart is the traditional meat used, but many people may find this intimidating. Instead, one can use beef rump or sirloin as a replacement. Choose a cut that has a little bit of fat and marbling so that the meat stays juicy and tender during cooking.
2. Marinate for Best Flavor
The marinating of the meat is critical to getting the desired flavor of the Anticuchos. Make sure to leave the beef in the marinade for at least several hours or overnight. This process will allow the meat to absorb the flavors and tenderize.
3. Soak the Skewers
Soak the wooden skewers in water for at least 30 minutes before using them. The purpose of doing this is to prevent the skewers from burning during grilling.
4. Grill Over High Heat
The best way to cook Anticuchos is on a grill over high heat. Grill the beef for about three to five minutes on each side, until the meat is cooked to your preferred doneness. Overcooked meat can become tough and chewy, so be careful not to overdo it.

Tips for the Roasted Yellow Pepper Sauce

1. Use Fresh Peppers
The key ingredient to making the roasted yellow pepper sauce is fresh yellow peppers. Using fresh ingredients will ensure that the sauce is flavorful and fragrant. If one is unable to find fresh yellow peppers in the market, then one may substitute them with canned or jarred roasted yellow peppers.
2. Roast Peppers Properly
To roast yellow peppers, one should preheat the oven to 400°F. Then place the yellow peppers directly on the oven rack and bake them for about 30-40 minutes, or until the skin is charred and the peppers are soft. After the yellow peppers have cooled, remove the skin, seeds, and stem.
3. Blend with Care
After roasting the yellow peppers, blend them in a food processor or blender until smooth. One should be careful not to over blend the mixture as it may become too thin. If the sauce is too thin, add a few tablespoons of mayonnaise to thicken it.
4. Season the Sauce
To give the roasted yellow pepper sauce a more robust flavor profile, consider adding some fresh garlic, cumin, and lime juice. Start with a small amount of these ingredients and adjust to taste.

Conclusion

In conclusion, making Anticuchos Peruvian beef kebabs with roasted yellow pepper sauce requires some attention to detail. To get the best results, one should choose good-quality beef, marinate it adequately, soak wooden skewers beforehand, grill over high heat, and use fresh yellow peppers. For the sauce, roasting the peppers properly and blending in a food processor, seasoning well with garlic, cumin, and lime juice for a robust flavor is essential. By following these valuable tips, one can create a delicious Peruvian culinary experience in the comfort of their kitchens.

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