"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.
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