Peruvian Anticuchos Recipe

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Peruvian Anticuchos
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Ingredients
12
Count
Nutrition
243
Calories
Total time
21
Minutes
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Ingredients:

Directions:

  1. Place the pieces of heart in a glass or ceramic tray.
  2. Previously, soak the chiles in hot water until they are soft, devein and take the seeds off. If you want you can keep some of the seeds to make it spicier. In Peru we use aji panca, but this works well too.
  3. Blend the vinegar, garlic, aji panca (or dried chile), and all other ingredients with 1/2 cup of the oil until you have a soft paste.
  4. Pour it on the pieces of heart and distribute evenly so all pieces are well covered and can absorb the marinade. Cover and let sit in the refrigerator for about 30 minutes. Do not let them marinade for too long or they will dry out because of the vinegar.
  5. In the meantime, place thick bamboo skewers to soak in water so they don't burn when they go on the grill.
  6. Use a charcoal grill and make sure the coals are very hot before you start.
  7. Stick three or four pieces of heart in each skewer, so that the meat lays flat.
  8. Save the rest of the marinade in a cup or small bowl and add the rest of the oil to it, mixing well. This will be used for basting the anticuchos on the grill.
  9. Tie some pieces of fresh corn husk with a string made out of some more husk and shred them half the way to make a kind of brush and use it for basting. (You can use dry husk too but you need to soak it for a while in warm water to make it flexible and then pat it dry before you use it).
  10. When the coals are ready and the grill is hot place the anticuchos flat on the grill and baste them generously with the leftover marinade and oil mix.
  11. This will drip and cause the coals to flame, make sure it flames over because this is what gives the anticuchos their distinctive flavor.
  12. Let anticuchos cook for about 1 minute and a half on each side. DO NOT OVERCOOK! They will dry out and become tough. Medium or medium well is fine. Turn them over continuously and keep basting and flaming until they are done.
  13. Hold two or three at a time to turn them over quickly.
  14. At the same time, place the pieces of corn and potatoes on a corner of the grill, baste them with the same marinade and allow them to be flamed too.
  15. Serve three skewers in each plate, accompanied by one piece of corn and one potato. You can also cut the potatoes in half (across not length wise) and stick a piece at the end of each skewer.
  16. Serve hot, right out of the grill, don't let it get cold! ENJOY! :P.
  17. What takes the longest time is to slice and cut the heart in squares and stick the pieces on the skewers; as you get practice doing this it will be faster, allow yourself some more time of preparation the first couple of times.
  18. You can also use regular beef, chicken, fish, prawns, or lamb to make anticuchos, but the original and traditional recipe calls for cow heart. Hope you like it! :).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 243.18 Kcal (1018 kJ)
Calories from fat 118.82 Kcal
% Daily Value*
Total Fat 13.2g 20%
Cholesterol 46.86mg 16%
Sodium 134.15mg 6%
Potassium 409.6mg 9%
Total Carbs 23.86g 8%
Sugars 3.35g 13%
Dietary Fiber 3g 12%
Protein 9.36g 19%
Vitamin C 11.6mg 19%
Vitamin A 0.6mg 18%
Iron 3.2mg 18%
Calcium 29mg 3%
Amount Per 100 g
Calories 139.46 Kcal (584 kJ)
Calories from fat 68.14 Kcal
% Daily Value*
Total Fat 7.57g 20%
Cholesterol 26.87mg 16%
Sodium 76.93mg 6%
Potassium 234.9mg 9%
Total Carbs 13.68g 8%
Sugars 1.92g 13%
Dietary Fiber 1.72g 12%
Protein 5.37g 19%
Vitamin C 6.7mg 19%
Vitamin A 0.3mg 18%
Iron 1.9mg 18%
Calcium 16.6mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.4
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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