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Anticuchos

anticuchos-recipe

Peruvian Anticuchos recipe

Los Anticuchos is a representative dish of Peru, either in a fancy restaurant or in the wheelbarrow on the corner of all the neighborhoods of Lima are located. They are so popular that they even have their national day that is celebrated on October 17, during the feasts of the Crucified Christ in the Las Nazarenas Sanctuary in Lima. It is customary to eat as a starter or appetizer accompanied by potatoes and cooked corn.

This time we bring you a simple recipe of Anticuchos loaded with ingredients that greatly enhance the taste of beef heart. Take it out and offer your family this exquisite appetizer. Let’s see the step by step.

Portions:4
Preparation:2 hours
Cooking:10 minutes
Total Time:2 hours and
10 minutes
Difficulty:easy
Station:All year
Calories:220kcal
Place of preparation:The kitchen
Country:Perú
Food fusion:No

Ingredients for 4 people

anticucho ingredients
others
  • 1lb beef heart
  • 2 tablespoons ground garlic
  • 2 tablespoons vinegar
  • 1/2 cup ají panca paste
  • 2 tablespoons oregano
  • 2 tablespoons cumin
  • Salt and pepper to taste
  • 12 cooked potatoes cut in half
  • Oil – amount needed
  • 4 cooked corn
  • Cane sticks
  • A brush made of corn cob leaves

Peruvian Anticuchos preparation

Step 1

The first thing you should do is clean the beef heart very well. Remove all the fat and membranes that surround the meat.

Then, cut the heart into small pieces of 3cm x 3cm. Reservation.

Step 2

On the other hand, in a bowl place the ground garlic, ají panca, salt, pepper, cumin and oregano. Mix everything very well.

Then add the vinegar and mix again.

NOTE: you can substitute the ají panca for dried guajillo peppers (reconstituted)

Step 3

Pour the beef heart pieces and stir. Let macerate for at least two hours. If you wish you can do it the night before, the more maceration time the more taste the heart pieces will grab.

After time, go inserting the pieces into skewer sticks. It is recommended three or four pieces per stick.

Step 4

Heat the grill and put a little oil on it. When it is very hot place the anticuchos.

Step 5

Let them cook very well on both sides, approximately 5 minutes on each side. Bathe them every two minutes with a little dressing.

Once ready, serve and accompany them with the potato pieces and the corn.

Origin of the Anticuchos – Grilled Beef Heart

The origin of the anticuchos dates from the pre-Columbian era, but it was in the 16th century when they began to become popular, just at the beginning of the Viceroyalty era in Peru, with the arrival of the Spaniards.

These were accustomed to discard all the viscera and give them as food to the African slaves. And it was precisely these who created this attractive and peculiar dish full of flavor. They used the beef heart as the main ingredient for its meat-like appearance and seasoned it with salt, pepper and red ají typical of Peru. This is how what we know today as anticuchos are born.

But, perhaps few know what the word anticuchos means. And in general there are two hypotheses: the first states that the word anticucho comes from the Quechua word “antikichu” where anti means Andes and kichu means court, that is, “court of the Andes”; the second tells us that the word anticucho comes from the word “anti-uchu”, where uchú means mixing.

At present, the anticuchos can be made from chicken or beef. However, the traditional ones are still those made with the heart of the cow.

How the anticuchos are prepared

The preparation of the anticuchos is extremely fast and easy to carry out. With the star ingredient, the heart of beef, and a delicious mixture of condiments such as ají panca, cumin, oregano, ground garlic, vinegar and pepper you can make a great dish. These pieces are soaked in the dressing, and then they are skewered on skewer sticks and grilled.