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Anticuchos

Anticuchos


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Description:

Though beef heart, may be surprising to some, this rather firm meat is very tasty and, if properly treated, yields a deilicious anticucho which is considered the most criollo and traditional of all. This is one my favorite dishes from Peru, it reminds of walking with my Dad on the streets towards the anticuchera. you can smell it from a mile away. It makes the perfect street food.

Prep:

1 hour

Servings:

16

Submitted by:

Julio-Cesar
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Ingredients

Beef Heart Marinade: Mix all
1/2
cup red wine vinegar
1-2
tbsp aji panca paste
1tsp achiote
1-4
tsp vegetable oil
salt
1
beef heart, cleaned and trimmed
salt
oil for basting

Directions

1.
Ensure that all skin and sinews are removed from the heart. Cut meat into large bite size pieces. Place the pieces in the marinade overnight. If you like you can thread them onto bamboo skewers, three or four pieces on each skewer, and leave them, assembled, in the marinade.
2.
The next day remove the brochettes from the marinade, sprinkle with salt and grill for aout 3 minutes per side over very high heat, basting with extra oil and any remaining marinade as necesssary. Serve immediately.
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