Anticuchos are popular and inexpensive meat dishes that originated in the Andes during the pre-Colombian era, specifically in the Antisuyu region of the Tawantinsuyu (Inca Empire).

The modern dish was adapted during the colonial era between the 16th and 19th centuries and can now be found in Peru. Anticuchos can be found on street-carts and street food stalls (anticucheras). The meat may be marinated in vinegar and spices (such as cumin, ají pepper and garlic). While anticuchos can be made of any type of meat, the most popular are made of beef heart.

INGREDIENTS

• 1 heart of cow or veal, clean and cut in squares (use chicken or beef if you prefer deboned and skinned)
• Salt and pepper
• 2 Inca’s Food Garlic Paste (substitute with chopped)
• 2 – 4 tablespoons Inca’s Food Aji Mirasol Paste, or to taste
• 1 tablespoon vegetable oil
• 1 teaspoon Doña Isabel Dried Oregano
• Dash of cumin
• 6 potatoes, boiled and peeled
• Doña Isabel Bamboo Skewers

PREPARATION

STEP 1

Before cutting the heart, clean it thoroughly, take out any veins and sinew. Cut in squares of 1 ½ inch by side.

STEP 2

In a bowl, combine Inca’s Food Ají Panca paste, garlic, vinegar, oregano, oil, salt, and cumin. Add the cubes, and marinate for at least three hours.

STEP 3

Baste the anticuchos.

STEP 4

When ready, thread three or four pieces on bamboo skewers, and grill at medium heat, basting with the marinade, using the brush, until cooked through (about three minutes each side).

STEP 5

Take them off the heat, put them on plates, and serve with potatoes, corn, and aji sauce.

This recipe moves pretty fast so get all of your veggies diced and minces and in order. Skinless chicken thighs is the preferred choice. They are full of flavor and they will taste amazing in this dish. If all you have is chicken breast, feel free to use that too. If you want to save time, use prepackaged already diced peppers, garlic, and onion.

Mix all these ingredients together in a small bowl: Soy sauce, sesame oil, a pinch or two of sugar, couple of pinches of cumin, ground ginger. If you prefer to use fresh add 1 tablespoon. Do not add fresh ginger into the soy sauce mixture. We will be cooking the ginger with the rest of the veggies.