Bolivian Anticuchos - Skewer Meat Recipe

Ever wanted to take your taste buds on an adventure without leaving your kitchen? Get ready to explore the vibrant flavors of Bolivia with our definitive skewer meat recipe for Anticuchos! This isn't just any meat potatoes recipe; it's a culinary journey rooted in tradition, bringing together tender, marinated heart of beef (or regular beef, if you prefer!) with perfectly cooked potatoes. Whether you're a seasoned chef or looking for an easy recipe for meat to impress, this guide will walk you through every step to create an unforgettable dish. We’re talking about succulent beef cook recipe perfection on a stick, making it one of the most exciting recipe for meat dishes you'll ever try. So, let's learn how to cook with beef (or beef heart!) and bring this Bolivian masterpiece to life!

Ingredients

• For the Anticucho Skewers:
• 1.5 - 2 lbs beef heart (or sirloin/tenderloin beef for substitution)
• 1/2 cup red wine vinegar
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 2 tablespoons aji panca paste (or 1 tbsp smoked paprika + 1 tbsp ancho chili powder as a substitute)
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 16-20 wooden or metal skewers (if using wooden, soak in water for 30 minutes)
• For the Potatoes:
• 4 medium-sized yellow potatoes (like Yukon Gold), peeled and cut into 1-inch cubes
• Salt, to taste
• Olive oil, for drizzling
• For the Peanut Sauce (Llajwa de Maní - Optional but Recommended):
• 1/4 cup roasted peanuts, unsalted
• 1-2 rocoto peppers (or serrano/jalapeño), stemmed and seeded (adjust to your spice preference)
• 1/4 cup fresh cilantro, roughly chopped
• 1/4 cup onion, roughly chopped
• 1 clove garlic
• 1/4 cup water (or more, for desired consistency)
• Salt to taste

Directions

1. Part 1: Preparing the Beef Heart (or Beef)
2. Clean the Beef Heart: If using beef heart, this step is crucial. Trim off any veins, arteries, fat, and silver skin. The goal is to have clean, lean muscle. Rinse the heart thoroughly under cold running water, pat dry with paper towels. For those new to heart of beef, this might seem daunting, but it’s straightforward and ensures the best texture. If using regular beef, simply trim any excess fat.
3. Cut the Meat: Cut the beef heart (or beef) into uniform 1-inch cubes. Uniform pieces ensure even cooking.
4. Prepare the Marinade: In a large non-reactive bowl, whisk together the red wine vinegar, olive oil, minced garlic, aji panca paste (or substitute), cumin, oregano, salt, black pepper, and cayenne pepper (if using).
5. Marinate the Meat: Add the cubed meat to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to truly penetrate. This long marinating time is key to tender, flavorful skewer meat recipe results.
6. Part 2: Cooking the Potatoes
7. Boil the Potatoes: Place the cubed potatoes in a pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer until fork-tender, about 10-15 minutes.
8. Drain and Season: Drain the potatoes well. Drizzle with a little olive oil and season with a pinch of salt. Set aside. These make a fantastic beef with potatoes recipe pairing!
9. Part 3: Assembling and Grilling the Anticuchos
10. Thread the Skewers: Thread the marinated meat onto the soaked wooden or metal skewers, typically 3-4 pieces per skewer. Don't overcrowd them.
11. Preheat Grill: Preheat your grill (charcoal, gas, or even a grill pan) to medium-high heat. Lightly oil the grates to prevent sticking.
12. Grill the Anticuchos: Place the skewers on the hot grill. Cook for 2-3 minutes per side, turning frequently, until the meat is nicely charred on the outside and cooked to your desired doneness. For heart of beef, aim for medium-rare to medium for the most tender texture. Don't overcook, as it can become tough.
13. Serve: Arrange the grilled Anticuchos on a platter alongside the cooked potatoes.
14. Part 4: Making the Peanut Sauce (Llajwa de Maní - Optional)
15. Blend Ingredients: In a blender or food processor, combine the roasted peanuts, rocoto peppers (or substitutes), cilantro, onion, garlic, and water.
16. Process to Desired Consistency: Blend until smooth, adding more water if needed to reach your preferred sauce consistency.
17. Season: Season with salt to taste. This spicy, nutty sauce is a traditional and delicious accompaniment to your meat how to cook masterpiece!