Anticuchos

Anticuchos Recipe - Traditional Peruvian Dish with Beef Heart and Spices

Region / culture: Peru | Preparation time: 8 hours | Cooking time: 10 minutes | Servings: 8

Introduction

Anticuchos are a beloved street food found in various parts of South America, particularly in Peru, where they are considered a national dish. This recipe focuses on a traditional Peruvian version, which features marinated beef heart skewers that are grilled to perfection. The unique combination of spices and the use of beef heart make Anticuchos a flavorful and unforgettable culinary experience.

History

The history of Anticuchos can be traced back to the pre-Columbian era, where similar dishes were prepared by the Inca civilization. However, the modern version of Anticuchos, particularly those made with beef heart, originated during the colonial period in Peru. The dish was initially created by African slaves who used off-cuts of meat discarded by their Spanish masters. Over time, Anticuchos became a popular street food among all social classes in Peru and spread to other South American countries.

Ingredients

1 beef heart, about 4 lb (1.81 kg)
3 large cloves of garlic, peeled
1.5 tbsp coarse salt
0.13 tsp freshly ground black pepper
2 tsp ground cumin
3 dry red chile peppers, seeded
1 dry ancho pepper, seeded
0.75 cup red wine vinegar
0.33 cup achiote oil
2 to 3 slices of bacon, 2 oz (57 g)
8 x 8" to 10" bamboo skewers

How to prepare

Trim any fat from the beef heart and remove veins and membranes.
Cut the beef heart into 24 cubes.
Place the beef heart cubes in a bowl and set aside.
Using a mortar and pestle, pound the garlic and salt together until it forms a paste.
Add the pepper and cumin to the garlic paste and continue pounding.
In a separate bowl, place the seeded red chile and ancho peppers, add the vinegar, and let them soak for about 10 minutes or until the peppers are soft.
Transfer the softened peppers with the vinegar to a blender and puree until it becomes a liquid.
Add this pepper mixture to the garlic paste and stir thoroughly.
Allow the mixture to sit for 10 minutes.
Add the achiote oil to the mixture and pour it over the cubed beef heart, stirring to coat all the pieces.
Cover the bowl and let the beef heart marinate at room temperature for 6 to 8 hours, or overnight in the refrigerator.
Thread 3 pieces of the marinated beef heart cubes onto each of the 8 skewers, reserving the marinade, and set them aside.
There are two methods for cooking the beef hearts.
Both methods require quickly searing the beef hearts.

Variations

While beef heart is traditional, Anticuchos can also be made with chicken, pork, or even vegetables for a vegetarian option. Adjust the cooking time accordingly.

Cooking Tips & Tricks

To ensure the best flavor and texture for your Anticuchos, consider the following tips:

- Marinate the beef heart for at least 6 to 8 hours, or overnight, to allow the flavors to fully penetrate the meat.

- Remove the beef heart from the refrigerator at least 30 minutes before grilling to bring it to room temperature.

- If using a grill, make sure it is hot before adding the skewers to achieve a nice sear on the meat.

- Do not overcook the beef heart; it should be slightly pink in the center for the best texture.

Serving Suggestions

Anticuchos are traditionally served with boiled potatoes or corn on the cob. For a complete meal, consider serving them with a side of quinoa salad or a fresh green salad.

Cooking Techniques

Anticuchos can be cooked on a grill for a smoky flavor or broiled in the oven if a grill is not available. Both methods require high heat to sear the meat quickly.

Ingredient Substitutions

If beef heart is not available or desired, substitute with another lean cut of beef, such as sirloin or tenderloin. Adjust the cooking time as needed for thicker cuts of meat.

Make Ahead Tips

The beef heart can be marinated up to 24 hours in advance to save time on the day of cooking. Skewers can also be prepared ahead of time and stored in the refrigerator until ready to grill.

Presentation Ideas

Serve Anticuchos on a platter garnished with lime wedges and fresh cilantro. Drizzle with reserved marinade for added flavor.

Pairing Recommendations

Pair Anticuchos with a light-bodied red wine, such as Pinot Noir, or a crisp beer, such as a lager, to complement the flavors of the marinade.

Storage and Reheating Instructions

Store leftover Anticuchos in an airtight container in the refrigerator for up to 3 days. Reheat on a grill or in a skillet over medium heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Anticuchos contains approximately 200-250 calories, making it a relatively low-calorie option for a protein-rich meal.

Carbohydrates

This recipe for Anticuchos is low in carbohydrates, with the primary source coming from the garlic and peppers used in the marinade. Each serving contains approximately 3-5 grams of carbohydrates.

Fats

Beef heart is a lean cut of meat, making Anticuchos relatively low in fat. The total fat content per serving is approximately 10-15 grams, depending on the amount of oil used in the marinade and cooking process.

Proteins

Anticuchos are an excellent source of protein, with each serving providing about 20-25 grams. Beef heart is a high-quality protein that contains all the essential amino acids needed for muscle repair and growth.

Vitamins and minerals

Beef heart is rich in various vitamins and minerals, including Vitamin B12, iron, zinc, and selenium. These nutrients are essential for energy production, immune function, and overall health.

Alergens

This recipe is free from common allergens such as gluten, nuts, dairy, and shellfish. However, individuals with sensitivities to vinegar or specific spices should adjust the recipe accordingly.

Summary

Overall, Anticuchos are a nutritious and flavorful option that provides high-quality protein, essential vitamins and minerals, and is low in carbohydrates and calories.

Summary

Anticuchos offer a unique and delicious way to explore South American cuisine. This recipe provides a traditional yet accessible option for those looking to try something new, with tips and variations to suit any taste or dietary need.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for the first time. It was many years ago, when I was just a young girl living in Peru. My grandmother, Mama Rosa, was known far and wide for her delicious anticuchos, and I was determined to learn her secret.

Mama Rosa had learned the recipe from her own mother, who had learned it from her mother before her. It was a closely guarded family secret, passed down through the generations. And now, it was my turn to learn.

I watched Mama Rosa as she prepared the marinade for the beef heart skewers. She mixed together vinegar, garlic, cumin, and aji panca, a Peruvian chili pepper that added a smoky, spicy flavor to the dish. She told me that the key to a good anticucho was in the marinade, and that the longer you marinated the meat, the more flavorful it would be.

After marinating the beef heart for several hours, Mama Rosa threaded the meat onto skewers and grilled them over an open flame. The smell of the sizzling meat filled the air, and my mouth watered in anticipation. When the anticuchos were done, Mama Rosa served them with boiled potatoes and a spicy salsa made from aji amarillo peppers.

I took my first bite of the anticuchos, and I was immediately transported back to my childhood. The tender, flavorful meat melted in my mouth, and the smoky, spicy marinade lingered on my tongue. It was a taste that I would never forget.

From that moment on, I was hooked. I begged Mama Rosa to teach me how to make anticuchos, and she agreed to pass down the family recipe to me. I spent hours in the kitchen with her, watching and learning as she prepared the dish.

I learned that the key to a good anticucho was in the quality of the meat. Beef heart was traditionally used in Peru, but any lean cut of beef would work as well. The marinade was also crucial, and I experimented with different ratios of vinegar, garlic, cumin, and aji panca until I found the perfect balance of flavors.

Over the years, I added my own twist to Mama Rosa's recipe. I started adding a splash of red wine to the marinade, which gave the meat a rich, earthy flavor. I also began grilling the skewers over charcoal, which added a subtle smokiness to the dish.

As I grew older, I continued to perfect my recipe for anticuchos. I shared it with friends and family, who all marveled at the delicious flavors and tender texture of the meat. I even entered a cooking competition and won first place for my anticuchos, much to the delight of Mama Rosa.

Now, as I sit in my kitchen, preparing a batch of anticuchos for my own grandchildren, I can't help but smile. The recipe that Mama Rosa passed down to me so many years ago has become a beloved tradition in our family, a link to our Peruvian heritage.

And as I take my first bite of the tender, flavorful meat, I am reminded of Mama Rosa and the love and dedication she put into every dish she cooked. I am grateful for her guidance and wisdom, and I am proud to carry on the tradition of making anticuchos for generations to come.