Peruvian Anticuchos

Dave DeWitt Leave a Comment

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Peruvian Anticuchos
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This recipe is for a dish called the national snack of Peru. It’s prepared and sold by street vendors all over the country. Traditionally it is made with beef heart, but I’ve substituted sirloin for a more tender kebab. Achiote paste is made from the red seeds of the annatto tree and is used as a seasoning and to impart a yellow coloring. Available in Latin markets, mail order, or in speciality sections of grocery stores, the paste is much easier to use than the seeds.

Ingredients


  • 1 teaspoon cumin seeds

  • 2 tablespoons olive oil

  • 2 teaspoons achiote paste

  • 3 aji or jalapeño chiles, stems and seeds removed, chopped

  • 1 tablespoons crushed red New Mexican chile

  • 4 cloves garlic, chopped

  • ½ cup red wine vinegar

  • ½ teaspoon salt

  • Freshly ground black pepper

  • 1 ½ pounds sirloin beef, cut into 1-inch cubes

  • 1 onion, cut in wedges and separated



Instructions


Heat the oil in saucepan until hot and simmer the cumin seeds in the oil for 5 minutes. Strain the oil and discard the seeds.

Place all the ingredients, except for the beef and onion, in a blender and or food processor and puree until smooth. Put the beef and onions in a nonreactive bowl or plastic bag, cover with the mixture and marinate for 2 to 4 hours, or overnight in the refrigerator.

Thread the beef and onion wedges on a skewer and grill over a medium fire until medium rare about 10 to 12 minutes, basting frequently with the marinade. Cut one cube open as a sample to check for doneness.

 

Servings
4-6
Servings
4-6
Peruvian Anticuchos
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe is for a dish called the national snack of Peru. It’s prepared and sold by street vendors all over the country. Traditionally it is made with beef heart, but I’ve substituted sirloin for a more tender kebab. Achiote paste is made from the red seeds of the annatto tree and is used as a seasoning and to impart a yellow coloring. Available in Latin markets, mail order, or in speciality sections of grocery stores, the paste is much easier to use than the seeds.

Ingredients


  • 1 teaspoon cumin seeds

  • 2 tablespoons olive oil

  • 2 teaspoons achiote paste

  • 3 aji or jalapeño chiles, stems and seeds removed, chopped

  • 1 tablespoons crushed red New Mexican chile

  • 4 cloves garlic, chopped

  • ½ cup red wine vinegar

  • ½ teaspoon salt

  • Freshly ground black pepper

  • 1 ½ pounds sirloin beef, cut into 1-inch cubes

  • 1 onion, cut in wedges and separated



Instructions


Heat the oil in saucepan until hot and simmer the cumin seeds in the oil for 5 minutes. Strain the oil and discard the seeds.

Place all the ingredients, except for the beef and onion, in a blender and or food processor and puree until smooth. Put the beef and onions in a nonreactive bowl or plastic bag, cover with the mixture and marinate for 2 to 4 hours, or overnight in the refrigerator.

Thread the beef and onion wedges on a skewer and grill over a medium fire until medium rare about 10 to 12 minutes, basting frequently with the marinade. Cut one cube open as a sample to check for doneness.

 

Servings
4-6
Servings
4-6
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