Embark on a culinary journey to the heart of Peru with this authentic recipe for Classic Peruvian Anticuchos Beef Skewers! These succulent, flavorful skewers are a staple of Peruvian street food and are perfect for a vibrant dinner party or a satisfying weeknight meal. The marinated beef, imbued with the distinctive flavors of aji panca, vinegar, and aji amarillo, delivers an explosion of taste in every bite. Prepare to be amazed by the rich tapestry of textures and the unforgettable smoky char from the grill.
Anticuchos, traditionally made with beef heart, have evolved to incorporate other cuts like sirloin or flank steak. This recipe provides a delicious adaptation for modern kitchens, offering a simplified but authentic taste experience.
This recipe is a tribute to the rich culinary heritage of Peru, ensuring a delicious, authentic meal for you and your loved ones. Let’s get started!
| Category | Value |
|---|---|
| Preparation Time | 30 minutes |
| Cooking Time | 20-25 minutes |
| Servings | 4 servings |
| Difficulty | Medium |
| Ingredient | Quantity |
|---|---|
| Beef Sirloin or Flank Steak | 1.5 lbs |
| Aji Panca Paste | 1/4 cup |
| Aji Amarillo Paste | 2 tablespoons |
| White Vinegar | 1/4 cup |
| Soy Sauce | 2 tablespoons |
| Garlic, minced | 4 cloves |
| Cumin | 1 teaspoon |
| Oregano | 1 teaspoon |
| Salt and Black Pepper | to taste |
| Vegetable Oil | 2 tablespoons |
| Wooden or Metal Skewers | 12-16 |
Cooking Instructions
- Cut the beef against the grain into 1-inch cubes. Ensure the Peruvian Anticuchos beef is cut uniformly for even cooking.
- In a large bowl, combine the aji panca paste, aji amarillo paste, white vinegar, soy sauce, minced garlic, cumin, oregano, salt, and pepper. Mix thoroughly. This marinade is crucial for the incredible flavor of your Peruvian Anticuchos.
- Add the beef cubes to the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, for maximum flavor penetration in your Peruvian Anticuchos.
- Soak the skewers in water for at least 30 minutes to prevent burning. This step is critical for preventing your Peruvian Anticuchos from burning on the grill.
- Preheat your grill or grill pan to medium-high heat. Oil the grill grates lightly to avoid sticking.
- Thread the marinated beef cubes onto the skewers, leaving a small space between each piece. These Peruvian Anticuchos skewers should be about 3-4 inches long.
- Brush the skewers lightly with vegetable oil before grilling. This will help with browning and prevent sticking.
- Grill the Anticuchos, turning occasionally, for about 4-5 minutes per side, or until the beef is cooked to your desired level of doneness. Make sure to watch your Peruvian Anticuchos carefully so they don’t burn.
- Remove the skewers from the grill and let them rest for a few minutes before serving. Serve immediately and enjoy your delicious Peruvian Anticuchos!
Tips for Perfect Peruvian Anticuchos:
- For a smokier flavor, use charcoal instead of gas for grilling.
- If you don’t have aji panca or aji amarillo paste, you can substitute with other chili peppers, adjusting the quantity according to their spiciness.
- Serve your Peruvian Anticuchos with a side of Peruvian-style rice and a fresh salad for a complete meal.
- Don’t overcrowd the grill; this will lower the temperature and lead to unevenly cooked Peruvian Anticuchos.
- Marinating the beef overnight allows the flavors to fully penetrate, creating incredibly tender and flavorful Anticuchos.
- Experiment with different cuts of beef to discover your favorite variation of Peruvian Anticuchos.
Enjoy your delicious homemade Peruvian Anticuchos Beef Skewers! This recipe is a celebration of Peruvian culinary traditions, offering a taste of the vibrant street food scene from the comfort of your own kitchen. The juicy beef, infused with the rich and complex marinade, will undoubtedly become a new family favorite. Remember to share your culinary creations and tag us!
