“Mazamorra Cochina” – Squash & Sweet Potato Pudding
October 18, 2018
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Hello lovely readers today I am sharing with you an amazing dessert , this recipe is one that I learned from an old cook ,
"Anticuchos"
click en la abajo para la receta en Esp
Today I am sharing my recipe of Anticuchos
Anticuchos are one of the most famous street foods you can find in Peru, you can find Anticuchos sold in every corner of Lima (capital of Peru),
in Lima streets are full of food but this dish stands out because of it’s aromas. let’s talk about the ingredients, this is a beef heart skewer, usually served with potato and corn and some sort of spicy sauce. now the main ingredient for a beef Anticucho would be “Aji Panca”, this chile is a red one mildly spicy and since it is mostly sold sundried it has this smoky flavor add that to the grilled flavor and it just makes this dish perfect.
The beef heart is marinated in some spices and the “aji panca paste” it has a touch of heat and tons of flavors the texture can be a bit harder than other cuts of meat but definetly not rubbery if cooked properly.
Tips & Tricks to get this recipe right:
– Make sure to clean the Beef heart (remove fat and pat dry before marinate)
– Cut every piece the same size, this will make the cooking time the same for all pieces
"Anticuchos"
Beef heart skewers
Servings 4 people
Equipment
- Grill set up coil for direct heat
Ingredients
Meat
- 2 lb Beef Heart cut same size, remove fat
- 1 cup/taza Olive Oil E
- 1 cup/taza "Ají Panca Paste"
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Soy Sauce
- 1 tablespoon Oregano
- 1 tablespoon Brown Sugar
- 1 tablespoon Salt
Panca Glace
- 3 tablespoons Vinegar
- 3 tablespoons Brown Sugar
- 1/2 cups Vegetable Oil
- 3 tablespoons Aji Panca Paste
- 2 tablespoons water
Sides
- 4 portions Cooked potatoes
- 2 White corn or "Choclos" cut in halfs and cooked
Rocoto paste
- 4 tablespoons Rocoto paste
- 1 tablespoon EVOO
- 2 tablespoons Apple cider vinegar
- 1 cup of "Queso fresco"
- 3 tablespoon Evaporated Milk
- 5 Saltine Crackers
- 1 teaspoon Salt
Instructions
Panca Glace
- Whisk all ingredients in a bowl and set it aside, use a brush to apply it to the meat when the meat it is on the grill , and stir constantly as being used.
Meat
- Clean the beef heart, remove fat, cut them into equal sizes, find a size that can be skewered, and set it aside.
- Add all the ingredients to a bowl except the beef heart, use a wisk to integrate them then add the beef heart, and let it rest in a fridge for at least 2 hours.
- Set up Grill, get it hot
- Once the grill is hot skewer the meat, and cook on a grill (3 to 5 min per side) depending on the size of your meat, use the glace every minute or so to prevent it to get dry.
- Once cooked set aside and serve with sides while hot.
Sides
- for the "Rocoto" sauce, add all the ingredients into a blender, and integrate them until smooth, serve the "Anticuchos" with some potatoes, white corn, and some "Rocoto" sauce on the top.
Did you make this recipe?Tag @Chewinghappiness on instagram and hashtag it #Chewinghappiness
Ingredients are very basic, the star of the dish is the Beef heart, if you are wondering how it tastes, just trust me on this one, try it and you won’t regret it.
Marinating the Beef heart will add not only flavor but also make the meat more tender.
Making sure that the meat has the same size it is great tip to make sure all pieces will cook evenly
Brushing the Anticuchos, every minute or so will add more flavor and prevent them to get burn/dry
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