Anticuchos con crema de Rocoto (Peruvian beef heart kabob & spicy cream)
Peruvian Anitcuchos are one of the traditional delicacies that are served at BBQ's and as an appetizer. This can be served as a main dish or appetizer; beef heart is a pleasing dish that is as easy to make for a small group or a big troop.
Yield: 1 Servings Ready in moments
2 people trying soon
Verified by stevemur
|1 1/2 lbsBeef Heart (cleaned); cut into cubes (diamond shaped)|
|3 Garlic cloves; diced and minced|
|1/4 cupYellow chile / Aji Amarillo (Peru Food); liquefied|
|1/4 cupRed chile / Aji Panca (Peru Food); liquefied|
|2 cupsRed wine vinegar; enough to cover the beef hearts|
|1/2 tbspCumin; powder form|
|1 tbspAnnatto / Achiote Paste (Goya)|
|1 tbspSalt & pepper|
|1/6 lbFeta cheese; For spicy cream sauce|
|1 canEvaporated milk; For spicy cream sauce|
|6 saltine crackers; For spicy cream sauce|
|6 Vanilla cookies (Nilla is best); For spicy cream sauce|
|1/4 cupvegetable oil; For spicy cream sauce|
|1/2 Red bell pepper; For spicy cream sauce|
|1/4 cupPeruvian Rocoto Pepper (Peru Food); For spicy cream sauce|
|1 lbPeruvian Corn / Elotes (Peru Food); For spicy cream sauce|
|1/2 lbCassava / Yuca (Goya); For spicy cream sauce|
|1 cupCancha / Peruvian Popcorn (Peru food); For spicy cream sauce|
|1 lbPotatoes; For spicy cream sauce|
Anticuchos con crema de Rocoto (Peruvian beef heart kabob & spicy cream) Preparation
Clean and dice your beef heart then place in a large bowl.
Add your vinegar, salt & pepper, garlic, chiles, cumin, and anatto paste to the beef hearts.
Toss it lightly with your hands to make sure all pieces are seasoned.
(for best results place in a plastic zip lock and leave over night in seasoning)
You will need a pile of wooden sticks for making kabobs (wood is better than metal)
Place 3 cubes per stick and place back in bowl of seasoning to ensure that the hearts stay tender and moist.
CREMA DE ROCOTO (spicy rocoto creamy sauce)
Place in a blender your feta, milk, crackers and liquefy.
Once all has been blended then add the pepper and rocoto and liquefy again.
As it liquefy slowly pour the oil in to make sauce creamy and it will start to thicken as if it were mayonnaise.
Place in a pot your corn, potato and cassava to boil with a pinch of salt and a tbsp of sugar for taste.
In a small pan pour a tbsp of oil and place the cancha then cover with a lid at low heat, wait to hear your cancha popping like popcorn every so often shake and stir your kernels once golden remove from heat and sprinkle salt.
Grill your Beef Hearts on either a bbq grill or if indoors a Foreman Grill; keep a brush handy and remove the left over seasoning from the Anitcuchos pour into a cup and add 3 tbsps vegetable oil to keep dabbing on your hearts as they cook. Do not over cook your hearts they tend to get harder the more well done they are. Once they have browned serve with your rocoto sauce to dip you potato, cassava & corn.
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