This recipe is an adaptation of the ancient Peruvian recipe for anticuchos that was commonly used prior to the Europeans’ arrival. The recipe at that time would have used llama (specifically, the heart; this can
be made using beef heart instead) and would have been seasoned with chiles and achiote. This recipe is also common in Bolivia, but potatoes are included on the skewers in the Bolivian version, and it is typically eaten with a peanut sauce.
- Yield: 20 skewers (2.5 ounces/skewer) + dipping sauce
- 2 oz Aji Chiles, seeds removed and minced (if these are unavailable, use serrano)
- 0.5 oz Dried Chili de Arbol, crushed (substitute another hot, dried red chili, if necessary)
- 0.5 oz Achiote
- 2 tsp Cumin Seeds
- 3 oz Olive Oil
- 1 oz Garlic Cloves, minced
- 6 oz Red Wine Vinegar
- 1.5 tsp Salt
- 1 tsp Freshly Ground Black Pepper
- 1 lb Yellow Onions, cut in half and shaved very thin
- 2 oz Aji Chiles, seeds removed and chopped (if these are unavailable, use serrano)
- ¼ cup Cilantro, minced (about ¼ bunch)
- 2 oz Lemon Juice
- ½ tsp Salt
- 3 lbs Beef (tri-tip, hanging tender, or another suitable cut for grilling), cut into 1-inch cubes and marinated for a minimum of 3 hours
- 20 Skewers, soaked in water (or use metal skewers)
For Making the Marinade
- Combine all ingredients in a mixing bowl, and mix thoroughly; set aside.
- First cut any connective tissue from the beef, and then combine the beef with the marinade, mixing thoroughly; place the mixture in a nonreactive dish and refrigerate it for at least 3 hours before use (overnight is fine). For Making the Salsa
- Be sure to shave the onion very thin, using either a slicer or a mandoline, and then combine the onion with all of the other ingredients; mix thoroughly.
- Allow salsa to develop for at least 1 hour before use. For Making the Skewers
- Preheat the grill and soak the skewers in water (if using wooden skewers).
- Place the marinated beef cubes onto the skewers, and grill the meat to desired doneness.
- Serve with the salsa as a condiment.