What are anticuchos?

.anticuchocho is a meat food that came from Peru, but has spread and become popular in many countries in South and Central America. The original recipe was first recorded in the 16th century in South America, where it was a food of marinated lama meat, which was cooked directly in the fire. When the Spanish conquerors met anticuchos, they modified the recipe for the use of foods that were more well known to them, especially beef. Over time, anti -cuchors have become a dirt, marinated meat, which was grilled above coal and served with corn or boiled potato. It is still a very popular meal in Peru and sells sellers on the street and as an appetizer in restaurants. The heart is cleaned by removing all veins and pockets of fat, which are attached to the meat, then covered in pieces of bite size. The meat is then placed in the marinade anywhere from the half-hour up to overnight. The basic parts of the anti -curse marinades are garlic, oil, vinegar, cumin, salt, black pepper and pepper. These ingredients are combined and cubic HOThe heart is coated in the liquid. Most recipes require the heart to be marinated overnight, although this amount of time can change depending on any adjustment of the basic marinade.

One ingredient considered to be essential in antiquuchos in some areas is pepper andji. It is a type of red pepper that does not have much heat as other peppers. Instead, the pepper has a more fruit taste that develops when it is baked.

Some variations on the marinade include the use of coffee to provide another, rich taste or removal of caraway to make more meat. In addition to this heart heart, it can be replaced by another type of meat, usually beef, although anything can be used on skewers, including solid fish and pork. Unlike other skewers, antiquus usually does not require vegetables to be distracted between pieces of meat on skewers.

roped meat is boiled above the fire, obvvYkle made of coal instead of gas, for a short time. This is because the heart becomes rubber and will have an unpleasant texture if it cooks too long. The meat can be disturbed by more marinade during grilling. Upon completion, the end of the skewer can be limited by a piece of bread or boiled potatoes.