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Anticuchos




Source of Recipe


The Regional Dining and Cooking Guide to the USA


Recipe Introduction


My friend from Argentina, Al Baqeudano says Anticucho is a subtle way of saying "what killed the cat" a reference to the humbler origin of this dish. In the festival "Night in Old San Antonio" held down on the river it is made with beef heart or more commonly a london broil. The origin of the dish seems to be Peruvian. Goes great with Saffron Rice.


List of Ingredients




½ cup red wine
¼ cup vinegar
1 tablespoon annatto, achiote, pulverized
1 tablespoon olive oil
¼ cup dried hontake chili or other mild, flavorful, smoky chili.
1 teaspoon red hot chili or cayenne
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons finely minced garlic
2 lb beef (london broil, sirloin, heart)

Recipe



1 In a pan combine all ingredients (except beef) and heat on low for 3 minutes stirring and blending the annatto.

2 Pour into glass bowl and let cool.

3 Slice beef into mouthsized cubes.

4 Add beef to marinade bowl and cover with lid, refrigerate, marinating for 4 hours, 6 hours for heart. When half the time elapses, make sure you turn the beef.

5 Skewer beef and cook over high fire.


Serves 4 people

Notes You can substitute red wine vinegar for the wine and vinegar. Green pepper, onion, eggplant, cherry tomato can be added to the skewers. Annatto, made from the a hard red Achiote seed can be bought already pulversized or found in pressed small bricks from Mexican and Latin American food stores. The annatto has subtle sweet flavor, but beware it makes a permanent yellow stain.

Source Mark Beaulieu