Anticchchos served at Coast Redwoos camp
ANTICUCHOS DE CARNE
Aji Panca is one of the most flavorful chiles in Peru. Aji Panca powder has a much fruitier, deeper and concentrated flavor, compared to its fresh or canned counterparts. It is perfect for grilling beef, pork or chicken thighs. I prefere hanger steak. This is my version where I convert the marinade into a vry rich dipping sauce.
Anticuchos de Carne is a perfect savory side dish for Papa a la Huancaína made with the Aji Amarillo and potatoes.
Serves 4 Heat Level: Medium Hot
1 1/2 lb. hanger or skirt steak Marinade: 2 garlic cloves, minced (sub 1/2 tsp. garlic granules) 1/4 cup sherry wine vinegar 2 Tbsp. soy sauce 3 Tbsp. red wine 1 Tbsp. extra virgin olive oil 1/2 tsp. sea salt 1 tsp. toasted cumin powder1/2 tsp. white pepper, freshly ground 2 Tbsp. Aji Panca powder (sub. Ancho* chile powder) 8 skewers for grilling the beef Dipping Sauce: (combine the following with reserved mirinade) 1 Tbsp. each; Aji Panca, butter and olive oil. Plus 2 Tbsp. red wine
1. Cut the beef into serving size pieces. (for chicken thighs–use bonless with no skin) 2. Combine marinade ingredients in a bowl and whisk. 3. Add the meat to the marinade; toss and refrigerate for at least 4 hours. 4. Remove meat from marinade place on skewers and set aside. 5. To make dipping sauce, transfer marinade to a small sauce pan over medium low heat and whisk in 1 Tbsp. each; Aji Panca, butter, olive oil and 2 Tbsp. red wine. Bring mixture to a simmer and reduce by about 25 % to produce a smooth dipping sauce. 6. Grill meat over medium high heat (or broil), about 4 minutes each side for medium rare. Transfer steak to a cutting board to rest for 5 minutes. Thinly slice the steak diagonally, at a 45 degree angle across the grain.. Serve immediately with dip, french fried or baked potato wedges and cole slaw. © 2015 Larry Noggle • www.peppahead.com
Serves 4 Heat Level: Medium Hot
1 1/2 lb. hanger or skirt steak Marinade: 2 garlic cloves, minced (sub 1/2 tsp. garlic granules) 1/4 cup sherry wine vinegar 2 Tbsp. soy sauce 3 Tbsp. red wine 1 Tbsp. extra virgin olive oil 1/2 tsp. sea salt 1 tsp. toasted cumin powder1/2 tsp. white pepper, freshly ground 2 Tbsp. Aji Panca powder (sub. Ancho* chile powder) 8 skewers for grilling the beef Dipping Sauce: (combine the following with reserved mirinade) 1 Tbsp. each; Aji Panca, butter and olive oil. Plus 2 Tbsp. red wine
1. Cut the beef into serving size pieces. (for chicken thighs–use bonless with no skin) 2. Combine marinade ingredients in a bowl and whisk. 3. Add the meat to the marinade; toss and refrigerate for at least 4 hours. 4. Remove meat from marinade place on skewers and set aside. 5. To make dipping sauce, transfer marinade to a small sauce pan over medium low heat and whisk in 1 Tbsp. each; Aji Panca, butter, olive oil and 2 Tbsp. red wine. Bring mixture to a simmer and reduce by about 25 % to produce a smooth dipping sauce. 6. Grill meat over medium high heat (or broil), about 4 minutes each side for medium rare. Transfer steak to a cutting board to rest for 5 minutes. Thinly slice the steak diagonally, at a 45 degree angle across the grain.. Serve immediately with dip, french fried or baked potato wedges and cole slaw. © 2015 Larry Noggle • www.peppahead.com