Peruvian Anticuchos de carne

Versión en español

Peruvian Anticuchos de Carne are often sold on street carts in big cities, including Lima, the capital of Perú, of course.

The word Anticucho comes from Quechua. Anticuchos, or Skewers of different meats, are an ancient dish in South America. It is believed that they existed before the Spaniards came to our lands and continue to be extremely popular. My favorites are pork, beef, and sausage, topped with fresh bread. That is the Chilean way; see the recipe here: Chilean Anticuchos.

The Peruvian recipe for the marinade is similar to the traditional Chilean one, but grated ginger and soy sauce are added. This is probably the result of the Asian immigration to Peru that gave way to all the Peruvian Chaufa cuisine. I invite you to try this variation. Soy sauce gives them a unique flavor that you will love.

What are Anticuchos made of?

Traditionally, in Perú, Anticuchos are made with beef heart meat. If you can not get a beef heart, I recommend replacing it with top sirloin or, even better, with lamb.

When do Peruvians eat Anticuchos?

It’s street food, usually found downtown in big cities, carnivals, or farmers’ markets. Eaten on the go.

What sides are most popular?

Boiled potatoes, corn on the cob (if possible Peruvian varieties, not sweet, available in Mexican or Latino Markets), and hot sauces (salsa de ají).

Other Peruvian dishes:

• Causa Rellena
• Ají de gallina (chicken in a creamy sauce)
• Lucuma Ice Cream
• Pisco Sour

Peruvian Anticuchos de carne

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A classic Peruvian recipe.

• Total Time: 40 minutes
• Yield: 4 anticuchos

Ingredients

Units USM

• 500 grams or 1 pound beef heart, top sirloin beef, or lamb
• 1/4 cup soy sauce
• 1/4 cup red wine vinegar
• 1/4 cup vegetable oil
• 1/2 teaspoon ground cumin
• 1 tablespoon fresh ginger, finely grated
• 2 cloves of garlic, finely chopped
• 1/2 teaspoon hot pepper sauce, Tabasco, or the like

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Instructions

1. Prepare meat. If using beef heart, remove all the nerves and membranes. Cut into cubes of 2 × 2 cm or 3/4″ x 3/4″. Do the same if using other meats.
   
2. For the marinade: In a bowl, mix the soy sauce, vinegar, oil, garlic, ginger, cumin, and chili sauce. Stir well with a fork.
3. Marinate meat for 2-3 hours, covered and refrigerated.
   
4. Heat the grill to high.
5. Strung meat on the skewers, leaving 1 cm (1/2″) between each piece so that the heat can circulate and cook the meat.
6. Cook, turning every 2 minutes until the meat is cooked, about 10 minutes. Brush with remaining marinade a few times during cooking.
7. Serve hot.
   

• Author: Pilar Hernandez
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Beef
• Method: Grill
• Cuisine: Peruvian

Kikkoman and Latina Bloggers Connect sponsored this recipe. All opinions are my own and have not been edited by others.