Anticuchos (peru)
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Anticuchos (peru)
Last updated 6/12/2012 1:04:06 AM. Recipe ID 28417. Report a problem with this recipe.
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      Title: Anticuchos (peru)
 Categories: Peru, Ethnic, Meats, Holiday
      Yield: 6 Servings
MMMMM------------------------NORMA WRENN-----------------------------
      1    Beef heart; about 4 pounds
      3 lg Cloves garlic; peeled
  1 1/2 tb Coarse salt
    1/8 ts Freshly ground black pepper
      2 ts Ground cumin
      3    Dry red chili peppers seeded
      1    Dry ancho pepper; seeded
    3/4 c  Red wine vinegar
    1/3 c  Achiote oil
      2 sl To 3 slices bacon; ( 2 oz)
      8    8" to 10" bamboo skewers
  Trim any fat from the heat and remove veins and membranes. Cut into 24
  cubes. Place in a bowl and set aside.
  With a mortar and pestle pound the garlic and salt to a paste. Add the
  pepper and cumin and continue pounding. Set aside.
  Place the seeded red chili and ancho peppers in a bowl, add the
  vinegar, and let soak for about 10 minutes, or until the peppers are
  Place the softened peppers with the vinegar in a blender and puree
  until liquid. Add this mixture to the garlic paste and stir
  thoroughly. Allow to sit for 10 minutes. Add the Achiote Oil and pour
  the mixture over the cubed meat, stirring to coat all the pieces. Let
  marinate, covered, at room temperature for 6 to 8 hours, or in the
  refrigerator overnight.
  Thread 3 pieces of the marinated cubes of beef heat on each of the 8
  skewers, reserving the marinade, and set aside.
  There are two ways of cooking the beef hearts. Both methods require
  quick searing.
  1. If barbecuing or broiling, heat 1/4 cup of the reserved marinade
  with 2 or 3 strips of the bacon in a saucepan over medium heat until
  all the liquid has evaporated and only the Achiote Oil and the fat
  from the bacon remain. Discard the bacon or reserve for another use.
  Brush the skewered meat cubes wih the flavored oil from the saucepan
  and barbecue them over a light layer of coals in a charcoal broiler
  (the coals should be burned until white ash has appeared on the
  surface). Or broil them in a preheated broiler (about 3 inches from
  the heat source) for 1 to 2 minutes on one side. Brush the beef cubes
  again with the flavored oil, turn the skewers, and broil for another
  minute or two.
  2. If using a 12-inch cast-iron skillet, heat 1/4 cup of the reserved
  marinade, add the bacon, and cook until the bacon is golden. Discard
  the bacon or reserve for another use. Place the skewered meat cubes
  in the pan and cook over high heat, while turning them, until the
  meat is seared on the outside but remains medium rare on the inside.
  This will take about 5 minutes. Serve the anticuchos hot.

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Recipe ID 28417 (Apr 03, 2005)

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