ANTICUCHOS DE PAPA A LA HUANCAINA
Hello everyone this weekend prepare one of my favorite dishes called anticuchos de corazón with papa a la huancaína. This dish is the clear example of the evolution and changes that a plate of food can undergo through the ages. Formerly it was a discredited plate, little valued and reserved for the people of low resources. Over the years this dish has been conquering palates until it has been present in every home in Peru and also in other parts of the world where it has earned a place with its incomparable flavor.
Personally I love it and it is a dish that evokes in me memories of my childhood, when for example my mother prepared them and I gladly waited at the table with this delicious food.
Ingredients:
-1 heart of Res.
-1/2 spoon of pepper
-1/2 tablespoon cumin.
-2 teaspoons of oregano.
-5 cloves of ground garlic.
-3/4 cup vinegar..
-1/2 cup ground panca chili.
-Salt to taste.
-Potato (potato), corn (corn).
Instructions:
- First remove the fat and the membrane covering the heart leaving it completely clean and leaving only the meat.
- Cut the heart (slanted cut) into small pieces of approximately 3 cm.
- Chop the garlic into small pieces.
- Now mix all the condiments with the ground garlic. Add ají colorado (ají panca), salt, pepper, cumin and oregano. I recommend that you rub the oregano in your hands while incorporating it so that it has a greater aroma.
- Pour the vinegar and stir all the mixture.
- Once everything is well mixed pour it over the pieces of anticucho and let it marinate (rest) for at least two hours, but if possible it is better to leave it overnight.
- Thread the pieces of anticucho with skewers (3 pieces per stick)
- Heat the grill with a little oil and when it is hot place the anticucho sticks
- Make sure they are well fried on both sides and from time to time spread them with a brush using the preparation (the mixture).
- Serve them accompanied by pieces of potatoes, corn (corn) and a sauce of hot pepper or rocoto.
