Tasty and very street dish in Peru.
To give a quick definition, the anticucho is a skewer, that's how he told it Jaime Monzon, chef of La cebichería de Trafalgar, in the dictionary of peruvian cuisine. It is one of the dishes that can be found more easily in the streets of Peru, a popular recipe and a peculiar taste and very distinctive of this particular gastronomy.
The most common anticucho is veal heart. But there is no need to be scared. If we didn't get to say it, from the looks of it, you would have devoured it in seconds. The heart as a muscle that it is has the consistency and texture of any other part that you are more used to eating. Also, the special thing about this classic recipe is the marinade and maceration of the meat and its preparation grilled over high heat so that it picks up all those flavors.
Gonzalo Amoros, of The Golden Inti, he prepares it for us. He takes note.
Tasty and very street dish in Peru.
INGREDIENTS
• Heart beef
• Salt
• Cumin
• Pepper
• Oregano
• chili panca
• Vinegar
• Oil
Anticuchos: all heart.
ELABORATION
• I know marinate the heart of beef with oregano, oil, cumin, pepper, salt, panca chili.
• Let it rest and macerate for 24 hours so that the meat takes all the flavors of the spices.
• Filleted, grilled with very strong fire and cook well.
• It can accompany of corn or potatoes or sweet potato.
*Vicente Gayo: camera operator. Jean Paul Porte: post-production and editing.
Tasty and very street dish in Peru.