Teresa's Recipes
Anticuchos
Experience the bold flavors and rich history of Peru with these tantalizing Anticuchos. These succulent skewers of marinated beef heart are a beloved street food tradition in Peru, dating back to the time of the Inca empire. Grilled to perfection, this dish offers an explosion of flavors, combining the tang of red wine vinegar with the earthy richness of cumin and paprika. Traditionally served hot off the grill, these skewers make a mouthwatering appetizer or a hearty main dish paired with salsa criolla.
Ingredients
- 4, minced Garlic cloves
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1/4 cup Red wine vinegar
- 1/4 cup Soy sauce
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 lb, cut into 1-inch cubes Beef heart
- 10-12, soaked in water for 30 minutes Wooden skewers
Dietary Notes
- Servings: 4-6
- Dish Type: Appetizer/Main Dish
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 15 minutes
- Calories: 300
- Fat: 12g
- Carbs: 10g
- Protein: 35g
- Sodium: 1000mg
- Sugar: 1g
Instructions
- In a large bowl, combine the minced garlic, cumin, paprika, oregano, red wine vinegar, soy sauce, vegetable oil, salt, and pepper to create the marinade.
- Add the beef heart cubes to the marinade. Toss to ensure each piece is well coated. Marinate for at least 1 hour, or ideally, let it sit in the refrigerator overnight to allow the flavors to fully infuse the meat.
- Preheat the grill or a grill pan over medium-high heat.
- Thread the marinated beef heart cubes onto the soaked wooden skewers. Each skewer should hold about 4-5 pieces.
- Grill the skewers for about 5-7 minutes per side, or until the meat is cooked to your preferred level of doneness.
- Serve the anticuchos hot off the grill. They make a wonderful appetizer on their own, or pair them with Peruvian salsa criolla for a complete, satisfying meal.