We don’t know about you, but we are having FIESTA withdrawals! We especially miss the amazing street food served at NIOSA…so we dug up a recipe for the famous Anticuchos! You can absolutely make these at home for your Memorial Day backyard get-together. VIVA FIESTA all year long!
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Ingredients
Anticucho Sauce
- 1 cup red wine vinegar
- 3 cups water
- 2-3 serrano peppers
- salt to taste
- whole black peppercorns to taste
- 1/2 - 1 tsp garlic salt OR 2-3 clothes of garlic
- pinch oregano
- pinch comino
Meat
- 1-2 pounds beef sirloin cut in 1 1/2 inch cubes
Ingredients
Anticucho Sauce
Meat
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Instructions
- Place vinegar, water, serrano peppers, salt and pepper to taste, garlic, oregano and comino in a blender and process well.
- Pour blended sauce over meat and marinate at least overnight, but preferably three days.
- String meat on wooden or metal skewers. (Wooden skewers should be soaked in water for at least 30 minutes beforehand.)
- Grill anticuchos over hot charcoal fire, basting with leftover marinade to which bacon drippings can be added. Turn frequently.
- Cook no longer than 8 to 10 minutes. Serve immediately and enjoy!
Share this Recipe
We enjoyed these anticuchos. They were very easy to prepare, marinate, and grill. I marinated mine for 24 hours. They grilled up nicely and had good flavor. I served mine with stir fried veggies and salad. My beef was a little on the tough side even though I bought tenderloin. I couldn’t marinate the beef longer but do wonder if the beef would have gotten more tender if I had given it another day.
We really enjoyed the tenderness and flavor of the meat…I let it marinade for three days and it was so delicious…I made a full recipe full for the two of us and froze half of it for another day…I served it with a side of grilled red/green peppers and some small potatoes…Thanks for sharing your recipe…