Peruvian Anticucho

This was my first time I made these things. It is pieces of heart on a stick and it is very delicious. The chilies that is used to make them ranges from mild to very hot. So any type of chili can be used. For the mazano and rocoto chilies they are as big as a plum and I cut 1/4 of a piece and stuck the rest back in a freezer.

Yes you can freez chilies. I do it all of the time. I drive Mr. riaz nuts about my well stocked kitchen. So I am going to invest in a deep freezer Inshallah. We use Inshallah for anything regarding the future. Now back to the recipe.

I add this chili or piece of a bigger chili without the seeds to a blender. If using dried chilies soak them in 1/4 cup of water until they are soft before using. I also added to blender with the chili, 2 cloves of garlic, 3 tbs of olive oil, 3 tsp of balsamic vinegar, 1 pinch of cilentro, if using dried chilies then add the water too it has soaked in. Blend in to a paste like consistancy and set aside.

In a mortar and pestle grind 1 pinch each of black peppercorns and cumin. Now on to the hearts. You will need depending on How many people are eating with you 1 to 2 cow’s hearts or 4 to 6 of either lamb’s or goat’s hearts. Cut in half and wash the heart or hearts thoroughly to remove coagulated blood remaining in the chambers. Then again slice the half of the hearts and gather these and dice in to slightly larger pieces. You need enough meat to put on a skewer so do not cut them real small.

Add the contents of the mortar and pestle, sprinkle 3 dashes of adobo, the contents from the blender then mix very well. If you have time then put plastic wrap over the bowl and place in the fridge for 2 hours to overnight. Great to do this in advance and I was rushed so I right away sprayed my grill with cooking spray and placed the pieces of well seasoned hearts on skewers and grilled them for 15 minutes or until they are done.

Actually I had these with grilled Grilled Hasselbeck Potatoes. This a serving suggestion. I hope you will enjoy this. I really knocked myself out here and this is delicous. P.S. Take a look at the two images side to side are other pictures of anticucho with beans and quinoa and the yucca with the mojo sauce that was the same one I did with the mofongo that is on my mofongo post. The beans used in this same beans and quinoa dish is another type of bean that I mentioned in previous post. You can enjoy it this way too.

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