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Anticuchos

South American
Festive BBQ fare

My friend from Argentina, Al Baqeudano, says jokingly Anticucho means “what killed the cat,” a subtle reference to perhaps a humbler origin of this dish. A favorite in Peruvian restaurants and offered in the river festival “Night in Old San Antonio,” this skewered item is often made with beef heart but made here with top sirloin.
Ingredients
2 pounds beef, cubed inch-sized (top sirloin, or beef heart)
optional:
Bell pepper, onion, cherry tomato, squash for skewers between chunks of meat

marinade:
2 tablespoons finely minced garlic
6 tablespoons red wine
3 tablespoons distilled white vinegar
1 tablespoon annatto (see note below)
1 tablespoon olive oil
1 dried Hontaka chile or finely minced flavorful spicy chile (Serrano or Peruvian)
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

special equipment: wooden or metal skewers
Steps
1 In a cooking pan combine all ingredients except beef. Heat on low for 3 minutes stirring and blending the annatto.

2 Pour into bowl and let cool.

3 Add beef to marinade and cover bowl with plate or plastic wrap. Refrigerate, marinating nor more than 3 hours (5 hours for heart), stirring occasionally.

4 Skewer beef with optional vegetables. Cook over high fire until it reaches desired doneness. Present en brochette. If inside, serve with Saffron Rice.


Yield
servings  use metric
original recipe yield: 8 Servings
Notes Annatto, made from the hard red Achiote seed, can be bought in Latin American food stores already pulverized or pressed into bricks. Annatto has a subtle sweet flavor, but beware, it makes a permanent yellow stain.

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