Heart Anticuchos

The anticuchos are undoubtedly one of the most traditional dishes of my peruvian food, the preferred by many Peruvians and longed for by others who have not tried it yet. This exquisite anticucho is one of the tastiest dishes that we find daily in the squatting of the neighborhood carts, of the ladies in the chabuca granda avenue, which with their magical hands delight and conquer even the most demanding palate.

Let's not wait any longer and prepare some rich and homemade anticuchos in the same style as always in micomidaperuana.com. Before moving on to the anticuchos recipe, let me tell you a little passage in history about this traditional Peruvian delicacy.

History of the Anticucho

The story goes that since Inca times, Anticuchos were consumed in pieces based on llama meat, seasoned with herbs and chili. But with the arrival of the Spanish to Peru, this meat was replaced by beef and garlic. The disdain of the elites towards the viscera made it the diet of the most humble.

This is how also according to the Quechua language, this exquisite Peruvian stew would come from two words: «ANTI» which means «in front» and «CUCHO» which means to cut, however other gastronomic researchers point out that «ANTI» refers to the Andes and "CUCHO" refers to Chili. The truth is that over the years this preparation evolved like everything else, until it became as we know it today, a magical combination of flavors and sensations.

Anticuchos Recipe

Here is my Heart Anticuchos recipe, that recipe with which I conquer my family on any special date. This preparation that is based on generous beef hearts with its ají panca, its potato, its corn on the side and the very spicy ajicitos, those that make us sweat, but at the same time brighten our day. Take note of the following ingredients that we will need in the kitchen.

Ingredients

For the accompaniment

Preparation of Anticuchos

1. Let us begin! The first thing is to cut two kilos of hearts into thick fillets, removing all the nerves and fat that are present until only the pure pulp is left. This is essential so that they are soft and juicy.
2. We macerate the anticucho hearts with a concoction of 4 cups of liquefied panca pepper, a cup of good wine vinegar, two tablespoons of ground oregano, salt, pepper, 1 tablespoon of cumin and two tablespoons of ground garlic. for about 4 hours.
3. After 4 hours, we go through it on cane sticks, calculating three to four pieces per stick, and two to three sticks per person.
4. Immediately we take it to the grill and we are wetting it with the same maceration sauce with the help of a broom that we make with the leaves of our corn. We leave the anticucho at the middle end of cooking, maximum 3/4.
5. Finally to serve, we accompany it with cooked potatoes that we cut into thick slices and brown on the same grill. They can be white, colored potatoes or a delicious yellow potato.

To make your anticuchos even more forceful, accompany it with cooked corn slices, very spicy ajicitos. My favorites are the ají huacatay and the rocoto de carretilla. If spicy is not your thing, the best companion is an exquisite Arequipa ocopa.

Tips and tricks to make a delicious Anticucho

I like to prepare a special sauce to accompany my anticuchos. I liquefy half a rocoto with half an onion, minced Chinese onion, 1 teaspoon of garlic, the juice of a lemon, a splash of vinegar, and then I add more Chinese onion, minced cilantro, salt, pepper to taste and that's it. Bathe your anticuchos with this very spicy sauce. Go ahead and experience a new flavor.

Nutritional benefits of the heart of the cow

The heart of the cow belongs to the segment of the viscera and is a food rich in vitamins of the B complex that can help overcome migraine headaches, visual and skin health, as well as anxiety, stress and insomnia. Its consumption can be beneficial for people who have stomach problems thanks to the contribution of vitamin B12.