PERUVIAN ANTICUCHO

The anticucho is a corner staple that is best enjoyed with chili creams, a side of boiled potatoes and corn, and is virtually always consumed at night. Follow these easy instructions to make it at home.

They are, broadly speaking, seasoned chunks of beef or offal that are impaled on cane sticks and grilled over embers. Typically, they are brushed with seasoned oil using a brush fashioned from corn pancas before being roasted. The most popular anticuchos nowadays are those made with beef hearts and served with boiled potatoes, corn (corn), chili and rocoto creams, as well as seasonings like cumin, chile, garlic, salt, and vinegar. Additionally, rachi, chonchol, and tummy are offered with them. Almost every city and town in the nation has a "anticuchitos" kiosk set up on a corner, and they are often consumed at night.

Ingredients 

• 2 teaspoons of garlic Oil 1 teaspoon pepper 
• 2 teaspoons of salt 1 teaspoon cumin 
• 1 teaspoon oregano 
• 3/4 cup vinegar 
• 1/4 cup of ground chili pepper 
• 1 piece of beef heart Pre-brown sliced ​​potato Anti-spoon sticks

Preparation

1. Put the panca pepper, vinegar, salt, cumin, pepper, oil, and pepper in a basin. 
2. Combine everything. Move evenly before adding the beef heart. 
3. 12 hours of marinating is required. 
4. The anti-spoon sticks are threaded with the heart pieces. 
5. Warm up the grill. 
6. On the grill, place the anticucho sticks. 
7. Spreading the anticuchos with the marinade used to marinate the heart is crucial during cooking. 
8. Flip the anticucho sticks. 
9. Potatoes should be gently cooked on the grill. Serve the anticuchos, pieces of potato, and a kernel of corn on a dish.

Notes

• The fragments of heart must be brushed while they are burning. Typically, a hand-made brush fashioned from frayed maize pancas is used for this. 
• The anti-spoon sticks must be kept soaking in water the day before to avoid carbonization. 

Known as "steak on a stick" in the 19th century, anticuchos are a uniquely Peruvian invention that have been around at least since colonial times and are clearly documented in republican documents. Although its name is said to have originated from the Quechua words "anccu" and "cucho," which mean to cut, and the Aymara words "janchi," which mean muscle or tendon, it is believed that its origins are tied to Afro-Peruvian culinary innovation.

As always, I hope this post has been helpful and you have increased your cooking knowledge. If you are interested in learning more about the subject, I invite you to see the other posts we have on the subject, surely you will find one that interests you. and let me know which recipe you would like to know.