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Anticucho Marinade Mix

Serves about 1/2 cup Spice Mix vegan, Spice Mixes

Anticucho Marinade Mix

Anticucho marinade mix is a cornerstone of Peruvian street food culture, particularly renowned for its role in flavoring skewered beef heart, or anticuchos. This dish hails from the bustling alleys of Lima to the lively festivals of Cusco, where it's often savored as an evening snack. While it has its roots in the culinary traditions of indigenous and Afro-Peruvian communities, today it graces grills across the country, marking special occasions and everyday meals alike.

The marinade delivers a smoky-spicy punch, with aji panca powder lending a deep, earthy warmth that mingles with the robust notes of cumin and garlic. Red wine vinegar powder adds a subtle tang, while black pepper and fine sea salt round out the flavors, creating a harmonious rub that enhances the natural richness of the beef heart. Serve these skewers hot off the grill for an authentic taste of Peruvian street cuisine.

Ingredients

  • 3 tbspaji panca powder
  • 1 tbspcumin
  • 1 tbspgarlic powder
  • 2 tbspred wine vinegar powder
  • 1 tbspfine sea salt
  • 1 tspblack pepper

Method

  1. Begin by placing a dry skillet over medium heat. Add 3 tablespoons of aji panca powder, 1 tablespoon of cumin, and 1 tablespoon of garlic powder to the skillet. Stir the spices constantly with a wooden spoon to ensure even toasting. You'll know they're ready when the aroma becomes rich and smoky, and the color deepens slightly.
  2. Remove the skillet from the heat and transfer the toasted spices to a plate to cool completely. This step is crucial because grinding hot spices can release unwanted moisture, which might affect the texture of your marinade mix.
  3. Once the spices have cooled, transfer them to a spice grinder or a mortar and pestle. Add 2 tablespoons of red wine vinegar powder, 1 tablespoon of fine sea salt, and 1 teaspoon of black pepper. Grind or combine the mixture until it is evenly mixed and has a uniform texture.
  4. Transfer the Anticucho Marinade Mix to an airtight container. Make sure the container is clean and dry to prevent any moisture from affecting the mix.
  5. Store the container in a cool, dark place, such as a pantry or cupboard, to protect the spices from light and heat, which can degrade their flavors over time.
  6. For optimal flavor, use the Anticucho Marinade Mix within a few months. This will ensure that the spices retain their full aroma and potency, perfect for seasoning your grilled beef heart skewers.
Cover of Authentic Peruvian Cuisine
From the cookbook

Authentic Peruvian Cuisine

This recipe is from Authentic Peruvian Cuisine by Yassine Sbiti — the Peruvian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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