Peruvian Anticuchos
Savor the rich and vibrant flavors of **Peruvian Anticuchos**, a beloved street food that brings a taste of Peru right to your plate. Traditionally prepared with tender morsels of beef heart, or beef sirloin as a milder alternative, this dish is marinated in a bold blend of **aji panca paste**, **achiote**, and aromatic spices like cumin and oregano. The meat is then skewered and grilled to perfection, delivering a smoky, charred exterior with juicy, flavorful bites in every mouthful. Easy to prepare with just 20 minutes of hands-on time, these **Peruvian meat skewers** are ideal for cookouts or dinner parties. Pair them with sides like boiled potatoes, corn on the cob, or a drizzle of extra aji sauce for an authentic finish. Whether you’re exploring new cuisines or longing for the taste of Lima’s bustling streets, this recipe is the perfect gateway to **traditional Peruvian cuisine**.
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Recipe Information
Ingredients
- 500 grams Beef heart (or beef sirloin if preferred)
- 2 tablespoons Achiote paste (or paprika as a substitute)
- 4 pieces Garlic cloves, minced
- 4 tablespoons Red wine vinegar
- 3 tablespoons Vegetable oil
- 2 teaspoons Cumin powder
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Aji panca paste (Peruvian chili paste)
- 10 pieces Wooden or metal skewers
Instructions
Cut the beef heart (or beef sirloin) into 2-inch cubes. If using beef heart, make sure to trim off any fat or membrane.
In a large bowl, combine the achiote paste, minced garlic, red wine vinegar, vegetable oil, cumin powder, dried oregano, salt, ground black pepper, and aji panca paste. Mix well to create the marinade.
Add the beef cubes to the marinade and toss to coat each piece thoroughly. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to penetrate the meat.
If using wooden skewers, soak them in water for 30 minutes to prevent burning during grilling.
Preheat your grill or grill pan to medium-high heat.
Thread the marinated beef cubes onto the skewers, leaving a small gap between each piece for even cooking.
Grill the skewers for about 3-4 minutes per side, turning occasionally, until the meat is cooked to your preferred doneness and has a slightly charred, smoky surface.
Serve the anticuchos immediately with sides like boiled potatoes, corn on the cob, or a fresh salad. Optionally, drizzle with extra aji sauce for added spice.
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 626 mg | 27% | |
| Total Carbohydrate | 5.7 g | 2% | |
| Dietary Fiber | 1.5 g | 6% | |
| Total Sugars | 1.0 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 504 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
