Anticucho
Recipe courtesy of Edge, Four Seasons Miami Chef Aaron Brooks.
Image courtesy of Meat & Livestock Australia.
Ingredients
- Aussie hanger or flat iron steak - 5 lb., cleaned and diced into 3/4 inch cubes
- baby marble potatoes - 2lb, cooked
- For Marinade
- Aji panca paste - 14 ozs.
- Aji Amarillo paste - 5 ozs.
- minced garlic - 2 ozs.
- ground cumin - 2 tsps.
- soy sauce - 4 ozs.
- blended oil - 3 ozs.
- white vinegar - 7 ozs.
- black beer - 3 ozs.
- Mexican oregano - 1 Tbsp. (finely ground)
- For Yellow Sauce
- Aji Amarillo - 4 Tbps. + 2 Tsp.
- white onion diced - 5 ozs.
- blend oil - 4 Tbsps.
- garlic cloves - 3, sliced
- white distilled vinegar - 1/2 cup
- soy - 2 Tbsps.
- lemon juice - 4 Tbsps.
- lime juice - 4 Tbsps.
- salt - to taste
- pepper - to taste
Instructions
- Blend all marinade ingredients together.
- Toss some of the marinade with the meat to marinate, skewer 2 pieces of meat with one potato in between and allow to marinate for 6 hours minimum.
- Sweat the onions and garlic in the blend oil, once translucent remove from heat and chill, add all ingredients to the blender, blend till smooth season accordingly with salt.
- To finish, saute skewers on a hot plancha and dress with yellow sauce and panca sauce. Sprinkle with chopped cilantro and green onion.