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.
2 pounds beef, cubed inch-sized (top sirloin, or beef heart)
Bell pepper, onion, cherry tomato, squash for skewers between chunks of meat

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
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. Serve with Saffron Rice.

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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