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Anticuchos (Peruvian Kabobs)


Anticuchos (Peruvian Kabobs)

Ready in 45 minutes
Serves : 10

In Peru, these peppery morsels are welcomed as casual appetizers, a festive first course or the main event itself. Today Anticuchos are made with beef hearts; in the days before cattle were brought by the Spanish, some believe Anticuchos were probably made with the hearts of llamas.


3 pounds beef hearts; trimmed
3 large cloves garlic; finely chopped
1 small jalapeno peppers; seeded and finely chopped
2 teaspoons ground cumin
1 1/2 teaspoons Salt
2 teaspoons Water
15 whole black peppercorns
1 cup red wine vinegar
1/3 cup Water
1 tablespoon annato seed
1/4 cup red chili peppers; dried & seeded
1 tablespoon Vegetable oil
1 teaspoon Salt



Remove nerves and membranes from hearts; cut hearts into 1″ cubes.

Place in large glass bowl.

Mash garlic, jalapeño pepper, cumin, salt, 2 teaspoons water and the peppercorns to a smooth, thick paste, using the flat side of a wooden mallet on cutting surface.

Toss garlic mixture with hearts, until thoroughly coated.

Cover and let stand 10 minutes.

Stir in vinegar and 1/3 cup water.

Cover and refrigerate, stirring occasionally, 24 hours.

Cover annato seed with boiling water.

Let stand at least 12 hours.

Remove heart pieces, one at a time, from garlic mixture, using tongs and shaking off garlic and jalapeño pieces. Reserve garlic mixture.

Pour 1/2 cup boiling water over chili peppers.

Let stand 30 minutes; drain.

Drain annato seed.

Place chili peppers, annato seed, oil, salt, and 3/4 cup reserved garlic mixture in blender container.

Cover and blend at high speed, stopping blender to scrape sides occasionally, until smooth and well blended, about 3 minutes.

Thread heart cubes on 6 11″ skewers.

Brush with annato mixture.

Set oven control to broil or 550F.

Broil with tops about 4″ from heat for 5 minutes.

Turn; brush with sauce.

Broil until medium rare; 5-6 minutes longer.

Heat remaining annato mixture to boiling; serve with kabobs.


By Danica Paz     

Telegram Channel

About Mohammad Daeizadeh

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