Anticuchos
Anticuchos have deep roots in the pre-Columbian period, but the dish as we know it today took shape during the colonial era, when African slaves brought to Peru, who were denied the quality beef consumed by the Spanish, learned to prepare offal — including beef heart — through intense marinating and grilling over charcoal, transforming a cheap cut into a flavorful dish. The original and still most authentic version uses anticuchos de corazón — marinated beef heart — sold today on nearly every street corner in Peru, from vendors with small charcoal grills. While the sirloin version presented here is more accessible to Western tastes, the defining flavor remains the same: ají panca paste, a smoky, slightly sweet red chili, is what makes anticuchos a uniquely Peruvian dish, distinct from any other skewer in Latin America.
Marinated meat
Beef pieces marinate for hours in ají panca paste, vinegar and cumin.
Direct fire grilling
Skewers grill quickly over charcoal at high heat, for a caramelized exterior.
Basted while grilling
They're continuously basted with the marinade while grilling, for a glossy, spicy glaze.
With potato and corn
Traditionally served with slices of boiled potato and large Andean corn kernels (choclo).
Ingredients 4 servings
- 800g beef sirloin, cut into large cubes
- 4 tbsp ají panca paste
- 4 garlic cloves, minced
- 1/4 cup red wine vinegar
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp oil
- Small boiled potatoes, for serving
- Boiled Andean corn kernels (choclo), for serving
- Wooden skewers
How to make it
- 1MAKE THE MARINADE: Mix the ají panca paste with garlic, vinegar, cumin, oregano, salt and pepper in a bowl.
- 2MARINATE THE MEAT: Add the beef cubes to the marinade, mix well to coat evenly, cover and refrigerate at least 4 hours, ideally overnight.
- 3SOAK THE SKEWERS: 30 minutes before cooking, soak the wooden skewers in water, so they don't burn on the grill.
- 4THREAD THE MEAT: Remove the meat from the marinade, keeping the leftover marinade for basting, and thread the pieces onto the skewers.
- 5HEAT THE GRILL: Heat the grill or charcoal to high heat.
- 6GRILL THE MEAT: Place the skewers on the grill and cook 3-4 minutes per side, for medium doneness, basting continuously with the reserved marinade.
- 7CHECK DONENESS: Adjust grilling time according to your preference for more or less doneness.
- 8LET IT REST: Remove the skewers from the grill and let them rest 2-3 minutes before serving.
- 9SERVE: Serve hot, alongside slices of boiled potato and Andean corn kernels.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
