Tamarind Arequipeño Anticucho

Introduction

The Anticucho is a traditional Peruvian dish that traces its origins back to pre-Columbian times, particularly among the indigenous Quechua people living in the high Andes. Originally made with llama meat, the dish evolved over centuries and began incorporating other ingredients, particularly beef heart, which European colonizers introduced. In Arequipa, a city in the south of Peru, this dish took on a unique flavor and flair, integrating local spices and ingredients like the tangy tamarind, which adds a distinctive twist to the classic recipe.

The Arequipeño version of the Anticucho demonstrates the diverse culinary tapestry of the region, where indigenous traditions merge seamlessly with Spanish culinary influences. The addition of tamarind is believed to have been inspired by Asian influences that entered Peru through migration and trade routes.

Ingredients

• Beef Heart - 2 pounds, trimmed and cut into 1-inch cubes
• Tamarind paste - 2 tablespoons
• Garlic - 4 cloves, minced
• Ground Cumin - 1 teaspoon
• Dried Oregano - 1 teaspoon
• Aji Panca Chile Paste - 2 tablespoons
• Red Wine Vinegar - 4 tablespoons
• Olive Oil - 3 tablespoons
• Salt - to taste
• Black Pepper - to taste
• Skewers - soaked if wooden

Preparation

The secret to a flavorful Anticucho lies in the marinade, which infuses the beef heart with intense and exotic flavors. The heart should first be carefully trimmed of any sinew and cut into evenly-sized cubes to ensure even grilling. Once prepared, the meat is ready to be marinated.

Marinating the Beef Heart

1. In a large bowl, combine the tamarind paste, garlic, cumin, oregano, aji panca chile paste, red wine vinegar, and olive oil.
2. Stir the mixture until all the ingredients are well combined, creating a smooth marinade.
3. Add the beef heart cubes into the marinade, ensuring each piece is coated well.
4. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight for a more pronounced flavor.

Cooking Process

Grilling is the traditional method of cooking Anticuchos. This approach allows the marinade's flavors to penetrate deeply into the meat, while the grill imparts a smokey, charred finish.

Grilling the Anticuchos

1. Preheat your grill to medium-high heat.
2. Thread the marinated beef heart cubes onto the skewers, leaving a small space between each piece to ensure even cooking.
3. Place the skewers on the grill, cooking for about 5-7 minutes on each side. The meat should be seared on the outside and cooked through on the inside.
4. Use a cooking timer to keep track of the grilling time.

Tasting Notes and Serving Suggestions

Anticuchos are best enjoyed warm off the grill, when their aroma is at its peak. Serve with a side of Peruvian corn, baked potatoes, or a fresh salad dressed in lime. The tangy and slightly sweet flavor of tamarind perfectly complements the richness of the beef heart.

Pairing these dishes with a glass of chilled pisco sour or a light beer can enhance the dining experience. The acidic notes in the drink will balance the robust flavors of the meat, bringing a refreshing touch to the meal.