The hearts of every nerve and fat (fat) are cleaned well and cut into small pieces that are put in a source of crockery (or pyrex); They are paid salt, pepper, ground garlic, cool pepper, the cumin well machucado and covered everything with vinegar, moves well and covered for 24 hours or more.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make anticuchos: |
| Submitted by Roxana Castañeda for 12 people :: 2 cow hearts in small pieces salt to taste pepper to taste 2 tablespoons cool cool cool 100 grams Ajà mirasol dry, powder 1 tablespoon Achiote vinegar to cover the Hearts 1/4 kilo grove ground butter 2 1/2 teaspoon cumin in grains choclo sancocado to accompany. |
Ingredients to make anticuchos:
2. Apart and remove the pepas from the chili slopes and starts to soak in salt water the same amount of time as the hearts, changing the water a couple of times.
3. The next day the water pepper is drained and they are well shown until they are like a paste.
4. It is added a bit of the thick marinade of the hearts (drain the vinegar) and add salt and the butter colored with the achiote.
5. Everything enters well and the sauce is ready.
6. The pieces of heart are drained from the marinade and skewer six in six in Cañitas (cane sticks).
7. Once this operation is finished, the cañitas are placed on the grill with wooden coal fire underneath and that will already be hot.
8. It is thrown above the canes quite sauce and let them be cooking.
9. To spread the sauce on the anticuchos, a motorcycle (brush) of corn pancas cut into thin strips is made.
10. As anticuchos are very spicy, they are accompanied by sanco-bodied choclos.
11. Glossary: ​​AJI: Chile Chili, Aji Mirasol. Powder chili – Chile powder – Powdered Chile/I Vinegar: Acetol – Red Wine Vinegar – Vinegar – Red Wine Vinegar Achiote: Saffron – Bija – Bijol – Bixa – Annato – Saffron – Achiote Seed – Bixa Orellana – Achuete – Achwete butter : Pork butter – fat (animal) – Lard (pork) cumin: cumeminum cyminum – cummin – alcaravea choclo: corn – corn (tender and sweet corn) – flip – jojoto – corn – chilote – sweet corn – corn – pannocchia PANCA: TUZA – Leaves that wrap the corn cob/corn – chala – corn husk.
