World Cuisines

Anticuchos

Peru

Peru's street-corner skewers: beef heart marinated in ají panca and vinegar, grilled over charcoal and basted until smoky and tender. Ingredients: beef heart (or beef/chicken), ají panca paste, red wine vinegar, garlic, cumin, oregano, oil, boiled potatoes, choclo corn, rocoto sauce.

What it is

Peru's street-corner skewers: beef heart marinated in ají panca and vinegar, grilled over charcoal and basted until smoky and tender. Ingredients: beef heart (or beef/chicken), ají panca paste, red wine vinegar, garlic, cumin, oregano, oil, boiled potatoes, choclo corn, rocoto sauce. Recipe: 1) Cube the heart, removing membranes; marinate at least 4 hours in ají, vinegar, garlic and spices. 2) Skewer. 3) Grill over fierce charcoal, basting with marinade whisked with oil, turning often — minutes only. 4) Rest briefly. Serve: with boiled potato, a slab of choclo and fiery rocoto sauce. Flavor: smoky, tangy, gently hot — heart so tender first-timers refuse to believe what it is. History: Afro-Peruvian street vendors of colonial Lima created anticuchos from the cuts the Spanish tables rejected; today no Lima night is complete without an anticuchera's cart. See also: Lomo Saltado, Ceviche.

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