South American
Festive BBQ fare.

Friend from Argentina, Al Baqeudano, says jokingly Anticucho means “what killed the cat,” a subtle reference to the humbler origin of this dish. A favorite in Peruvian restaurants and first experienced in the river festival “Night in Old San Antonio,” this was often made with beef heart but is commonly made with top sirloin.
2 pounds beef, cubed inch-sized (top sirloin, or beef heart)
2 tablespoons finely minced garlic
6 tablespoons red wine
3 tablespoons distilled white vinegar
1 tablespoon annatto (see note below)
1 tablespoon olive oil
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
1 In a 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 and cook over high fire until it reaches desired doneness. Serve with Saffron Rice.

servings  use metric
original recipe yield: 4 Servings
Notes NOTE Annatto, made from the hard red Achiote seed, can be bought in Latin American food stores already pulverized or pressed into bricks. Annatto has subtle sweet flavor, but beware it makes a permanent yellow stain. Green pepper, onion, eggplant, cherry tomato can be added to the skewers between chunks of beef.

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