Best 2 Anticuchos Grilled Beef Heart Recipes
Anticuchos grilled beef heart is a traditional Peruvian dish that combines tender beef heart with a flavorful marinade and the smokiness of grilling. It is a popular street food and can also be enjoyed as a main course. With its unique taste and texture, anticuchos grilled beef heart has become a beloved dish in many parts of the world. In this article, we will explore the best recipe for anticuchos grilled beef heart, ensuring a juicy and flavorful experience. We will provide step-by-step instructions, ingredient recommendations, and tips for achieving the perfect balance of flavors and textures. So, gather your ingredients and let's embark on a culinary journey to create the most delicious anticuchos grilled beef heart you've ever tasted.
Let's cook with our recipes!
PERUVIAN ANTICUCHOS
Beef heart marinated, skewered, and seared over the grill. This is a very tipical and popular Peruvian dish. People line up at the good "anticucherias" (anticucho restaurants) every evening! It takes some work but it is so worth it! I taught myself to make them because I missed them so much! A very special addition to any barbecue party! And the delicious smell will bring over all your neighbors to check it out!
Provided by CharoPeru
Categories Meat
Time 1h50m
Yield 30-40 skewers, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Place the pieces of heart in a glass or ceramic tray.
- 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.
- 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.
- 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.
- In the meantime, place thick bamboo skewers to soak in water so they don't burn when they go on the grill.
- Use a charcoal grill and make sure the coals are very hot before you start.
- Stick three or four pieces of heart in each skewer, so that the meat lays flat.
- 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.
- 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).
- 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.
- This will drip and cause the coals to flame, make sure it flames over because this is what gives the anticuchos their distinctive flavor.
- 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.
- Hold two or three at a time to turn them over quickly.
- 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.
- 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.
- Serve hot, right out of the grill, don't let it get cold! ENJOY! :P.
- 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.
- 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! :).
Nutrition Facts : Calories 699.7, Fat 38.9, SaturatedFat 6, Cholesterol 140.9, Sodium 365.4, Carbohydrate 64.9, Fiber 6.9, Sugar 6.3, Protein 27.7
MARINADE FOR BEEF HEART ANTICUCHOS
Marinade for beef heart Peruvian style brochettes. From The Art of Peruvian Cuisine by Tony Custer.
Provided by Wendy H.
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Mix ingredients together and pour over beef heart pieces.
Nutrition Facts : Calories 31.4, Fat 1.1, SaturatedFat 0.1, Sodium 2.4, Carbohydrate 0.1, Sugar 0.1
Tips:
- Choose the right beef heart: Look for a heart that is firm and free of any discoloration or bruising.
- Prepare the beef heart properly: Trim away any excess fat or connective tissue from the heart. Cut the heart into 1-inch cubes.
- Marinate the beef heart: Marinating the heart helps to tenderize it and add flavor. Use a marinade that contains acidic ingredients, such as lemon juice, vinegar, or yogurt.
- Skewer the beef heart: Thread the beef heart cubes onto skewers. Make sure the pieces are evenly spaced on the skewers.
- Grill the beef heart: Grill the skewers over medium heat for 8-10 minutes per side, or until the heart is cooked through.
- Serve the beef heart: Serve the grilled beef heart with your favorite dipping sauce, such as chimichurri sauce or salsa.
Conclusion:
Anticuchos are a delicious and flavorful Peruvian dish made from grilled beef heart. They are easy to make and can be enjoyed as an appetizer or main course. With a few simple tips, you can make perfect anticuchos at home. So next time you're looking for a new and exciting dish to try, give anticuchos a try!
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