Immerse yourself in Peruvian authenticity with these anticuchos, skewers of meat marinated in traditional spices. Accompanied by crispy fried plantains and tender cassava, this street food specialty transports you to the heart of Andean flavors. A vibrant culinary experience that perfectly blends textures and bold aromas.
HAGEN 10-Piece Cookware Set - Removable Handle - Bordeaux
€59.90
Pros:
- High-quality non-stick stone coating
- Compatible with all stovetops, including induction
- Removable handle for easy storage
- Elegant Bordeaux design
Cons:
- Not dishwasher safe
- Can scratch if used with metal utensils
- 1
Cut the meat into 3 cm cubes. Mix all marinade ingredients and let rest for at least 1 hour (4 hours ideally).
- 2
Alternate meat, peppers and onion on previously soaked wooden skewers. Reserve in the refrigerator.
- 3
Peel and cut cassava into chunks. Cook for 20 minutes in salted water until tender. Drain and keep warm.
- 4
Peel and cut plantains diagonally. Fry at 180°C until golden brown. Salt when removing from oil.
- 5
Grill skewers 3-4 minutes per side over high heat. The meat should be well caramelized.
- 6
Vigorously mix all sauce ingredients until emulsified.
- For a quick version, use a blender for the marinade
- Beef heart remains the authentic choice for anticuchos
- Do not overcook cassava to avoid it becoming mushy
- Adjust the spiciness of the sauce with more or less aji amarillo
