Anticuchos are traditional Peruvian grilled meat skewers, famously made with beef heart or sirloin. They are marinated in a rich, smoky aji panca paste, vinegar, and garlic, then grilled to tender perfection. This dish is a cornerstone of Peruvian street food and a delightful culinary experience.
Authentic Peruvian Anticuchos
Anticuchos are traditional Peruvian grilled meat skewers, famously made with beef heart or sirloin. They are marinated in a rich, smoky aji panca paste, vinegar, and garlic, then grilled to tender perfection. This dish is a cornerstone of Peruvian street food and a delightful culinary experience.
Ingredients
- 1.5 lb beef heart or sirloin cubed into 1-inch pieces
- 0.5 cup aji panca paste
- 0.25 cup red wine vinegar
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp vegetable oil for brushing (optional)
Instructions
- Trim any excess fat from the beef and cut it into 1-inch cubes.
- In a large non-reactive bowl, combine the aji panca paste, red wine vinegar, minced garlic, ground cumin, salt, and black pepper. Mix well.
- Add the cubed beef to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld.
- Thread the marinated beef onto skewers. Do not overcrowd them, leaving a little space between each piece.
- Preheat your grill to medium heat. Lightly oil the grill grates.
- Place the skewers on the hot grill. Cook for 8-10 minutes, turning every 2-3 minutes, until the meat is browned on all sides and cooked through to your desired doneness. Brush with any leftover marinade during grilling, if desired.
- Remove the Anticuchos from the grill and let them rest for a few minutes before serving. Serve hot, traditionally with boiled potatoes and a spicy sauce.
Notes
For an authentic experience, serve Anticuchos with boiled potatoes and a side of aji amarillo sauce. If beef heart is unavailable or not preferred, beef sirloin or even chicken thighs can be used. Marinating overnight yields the best flavor. Brush with remaining marinade during grilling for extra moisture and flavor.
