This recipe is traditionally made with beef heart, but for the purposes of this cookbook we will use a more familiar meat instead. If you have access to beef heart and want to try it, by all means do. The main flavor component is a smoky chile pepper paste often used in Peruvian cooking called Aji Panca. It can be a little hard to find in a regular grocery store, but is readily available online and in South American specialty food stores. If you don’t have time to track it down, then see the instruc tions for a suitable replacement.
Ingredients
1½ pounds (680 g) chuck roast or boneless short ribs
6 skewers
1⁄3 cup (27 g) Aji Panca paste
¼ cup (60 ml) white wine vinegar
4 to 6 cloves of garlic
1 tablespoon (7 g) ground cumin
1¼ teaspoons salt
1 teaspoon dried oregano
½ teaspoon black pepper
Method
Place the ingredients for the marinade in food processor. Pulse 7 to 8 times. If you do not have access to Aji Panca, simply soak 4 dried pasilla peppers in warm water for 30 minutes and then drain the peppers, cut off the stems, and remove the seeds. Roughly chop the peppers and add to the food processor with the remaining ingredients plus 1 to 2 tablespoons (15 to 28 ml) water for a thinner consistency.
Remove any excess fat from the beef and cut into 1¼-inch (3 cm) cubes.
Place the beef cubes into a resealable plastic bag. Pour the marinade over the beef and toss gently to coat. Remove any excess air from the bag, seal, and place into the refrigerator for 12 to 24 hours.
Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke-point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
Thread the marinated beef cubes onto the skewers. Discard any marinade remaining in the bag.
Place the kebabs onto the grill. Cook for 10 to 12 minutes, turning two to three times during cooking process.
Remove the kebabs from the grill and serve.
6
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minutesThis recipe is traditionally made with beef heart, but for the purposes of this cookbook we will use a more familiar meat instead. If you have access to beef heart and want to try it, by all means do. The main flavor component is a smoky chile pepper paste often used in Peruvian cooking called Aji Panca. It can be a little hard to find in a regular grocery store, but is readily available online and in South American specialty food stores. If you don’t have time to track it down, then see the instruc tions for a suitable replacement.
Ingredients
1½ pounds (680 g) chuck roast or boneless short ribs
6 skewers
1⁄3 cup (27 g) Aji Panca paste
¼ cup (60 ml) white wine vinegar
4 to 6 cloves of garlic
1 tablespoon (7 g) ground cumin
1¼ teaspoons salt
1 teaspoon dried oregano
½ teaspoon black pepper
Method
- Place the ingredients for the marinade in food processor. Pulse 7 to 8 times. If you do not have access to Aji Panca, simply soak 4 dried pasilla peppers in warm water for 30 minutes and then drain the peppers, cut off the stems, and remove the seeds. Roughly chop the peppers and add to the food processor with the remaining ingredients plus 1 to 2 tablespoons (15 to 28 ml) water for a thinner consistency.
- Remove any excess fat from the beef and cut into 1¼-inch (3 cm) cubes.
- Place the beef cubes into a resealable plastic bag. Pour the marinade over the beef and toss gently to coat. Remove any excess air from the bag, seal, and place into the refrigerator for 12 to 24 hours.
- Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke-point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
- Thread the marinated beef cubes onto the skewers. Discard any marinade remaining in the bag.
- Place the kebabs onto the grill. Cook for 10 to 12 minutes, turning two to three times during cooking process.
- Remove the kebabs from the grill and serve.
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