Peruvian Anticuchos Marinade
Anticuchos are an iconic Peruvian street food, traditionally made from beef heart marinated in a spicy Ají Panca marinade. This marinade combines Peruvian chilies with cumin and vinegar for a deep, slightly acidic seasoning. When smoked, the skewers caramelize on the outside while remaining juicy and tender inside.
Ingredients(for 1 kg)
Instructions
Preparing Marinade and Marinating
15 minutes + 4-24 hoursThoroughly combine all marinade ingredients. Add the prepared beef heart or flank steak cubes to the marinade, mix well, and marinate covered in the refrigerator for 4-24 hours.
Preparing Skewers
15 minutesRemove the marinated meat from the refrigerator. Let marinade drip off (save it). Thread meat pieces evenly onto metal or soaked wooden skewers. Acclimatize for 20 minutes.
Hot Smoking
30-60 minutesPreheat smoker to 170-200 °C with walnut and cherry chips. Place skewers on the grate and turn every 5-8 minutes. Brush with remaining marinade. Cook until an internal temperature of 72-75 °C is reached.
Serving
5 minutesRemove the finished Anticuchos immediately from the smoker and rest for 5 minutes. Traditionally served with boiled corn (Choclo) and potatoes or Ají Amarillo sauce.
Pro Tip
While smoking, turn the skewers frequently and brush with remaining marinade to achieve even caramelization. Ají Panca paste is available at Latin American stores.
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