Peru · Beef · No. 372
Beef Anticuchos with Aji Panca
A single portion of Peruvian cooking, ready in 28 minutes. About 680 kcal and 56 g protein. It brings some heat.
Per portion
680kcal
56 gProtein
37 gCarbs
34 gFat
Calories from protein 33%, carbs 22%, fat 45%. Estimated from the ingredients.
Roughly £5.20 a portion.
Spicy
Method
- 1
Boil the potato and corn in salted water for 12–15 minutes until a knife slides easily into the potato, then drain and slice the potato.
- 2
Meanwhile, mix the aji panca paste (or paprika and chilli paste), garlic, cumin, vinegar and oil into a marinade, coat the beef and leave for 5 minutes.
- 3
Thread the beef onto skewers.
- 4
Grill or fry over high heat for 2–3 minutes each side until charred and cooked to your liking, then rest for 2 minutes.
- 5
Serve the skewers with the corn and potato.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/beef-anticuchos-with-aji-panca/
