Difference between revisions of "Peruvian Anticuchos"
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* Simmer the Annatto and [[cumin]] seeds in the [[oil]] for 5 minutes. | * Simmer the Annatto and [[cumin]] seeds in the [[oil]] for 5 minutes. | ||
* Strain the [[oil]] and discard the seeds. | * Strain the [[oil]] and discard the seeds. | ||
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[[Category:Beef Recipes]] | [[Category:Beef Recipes]] | ||
[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
| − | [[Category:Peruvian Meat | + | [[Category:Peruvian cuisine]] |
| − | [[Category:Peruvian | + | [[Category:Meat Recipes]] |
| + | [[Category:Peruvian cuisine]] | ||
[[Category:Red wine vinegar Recipes]] | [[Category:Red wine vinegar Recipes]] | ||
Latest revision as of 15:55, 11 July 2012
Description
File:692418666.jpg
Peruvian Anticuchos
Ingredients
- 3 x Aji or Jalapeno chiles, chopped, stems and seeds removed
- 3 tbl Dried crushed red chiles (Piquin chiles) seeds included
- 1 tbl Achiote (red seeds of Annatto tree, available in Latin markets, or in some spice areas of grocers)
- 1 1/2 tsp cumin seeds
- 2 tbl Olive oil
- 4 x Cloves garlic, chopped
- 3/4 cup red wine vinegar
- 1/2 tsp salt
- Fresh ground black pepper
- 4 lb Beef heart, cut into 1" cubes (substitute sirloin or Chicken breast)
Procedures
- Simmer the Annatto and cumin seeds in the oil for 5 minutes.
- Strain the oil and discard the seeds.
- Place all the ingredients for the marinade in a blender and puree until smooth.
- Marinate the meat in the mixture overnight, refigerated.
- Thread meat onto skewers and grill over charcoal
