Bolivian Anticuchos: A Tasty Grilled Skewer Recipe

Bolivian anticuchos are a popular and inexpensive meat dish that originated in the Andes during the pre-Columbian era. The modern dish was adapted during the colonial era between the 16th and 19th centuries and is now commonly found in Bolivia, Peru, and Ecuador. Anticuchos are typically made with thinly sliced beef heart that has been marinated in spices, oil, and vinegar, cooked on skewers over charcoal, and served hot with roast potatoes and a spicy sauce or peanut llajua. The vendors, known as anticucheras, are often found on the streets or boulevards, creating spectacular flames of fire that give off the irresistible aroma of the dish.

Prepare the beef heart

The first step in preparing the beef heart is to clean and trim it. Remove any fat, veins, sinew, and silver skin from the heart. It is best to use a sharp knife for this process and cut the heart in half to make it easier. Rinse the heart under running water and pat it dry before trimming.

Once the heart is cleaned and trimmed, cut it into small pieces or strips. For anticuchos, the heart is typically cut into cubes or squares of about 1.5 to 2 inches in size. This will allow for even cooking and easy skewering.

If you are using beef heart from older animals, you may need to tenderize the meat before skewering. You can use a jaccard, which is a handheld device with sharp, pointy blades that create small cuts in the meat. Alternatively, you can score the heart meat with thinly spaced, crosshatched cuts using a knife. Another option is to pound the heart into flat cutlets.

After cutting and tenderizing the heart, it is ready to be skewered. Skewer three to four pieces of meat onto each bamboo skewer, so that the meat lays flat. You can also end each skewer with one or two potatoes, as is traditional in some recipes.

Now, your beef heart skewers are ready to be cooked! Grill them over high heat, basting them with the marinade and oil mixture. Cook for about 3 minutes on each side, being careful not to overcook, as this will dry out the meat.

Make the marinade

To make the marinade for Bolivian anticuchos, you will need garlic, vinegar, cumin, and ají panca. Anticuchos are made with beef heart, but marinated chicken or steak can also be used.

Start by crushing a clove of garlic with a heavy utensil or a mortar and pestle. Add a little water if necessary to create a paste. Next, in a small bowl, mix the crushed garlic with 1/4 cup of vinegar, 1/4 cup of chile pepper paste, 1 tablespoon of cumin, 1 tablespoon of salt, and 2 teaspoons of freshly ground pepper.

If you are using beef, cut the meat into 1 1/2-inch pieces and place them in a non-reactive bowl or dish. Pour the marinade over the beef and mix well. Cover the bowl and let the beef marinate overnight in the refrigerator. If you are short on time, you can marinate the beef for at least one hour at room temperature.

For a vegetarian option, you can substitute the beef with large portobello mushrooms or extra-firm tofu. Cut the mushrooms or tofu into cubes and follow the same marinating process as for the beef.

While the beef is marinating, you can make the peanut sauce that is traditionally served with Bolivian anticuchos. This sauce, called llajua de mani, is made by roasting and blending peanuts, garlic, and spicy yellow peppers. You can also add grated queso fresco or Monterey Jack cheese for extra flavour.

Prepare the potatoes

To prepare the potatoes for your anticuchos, you'll need to get your ingredients ready. Boil some potatoes in water—you can decide how many, depending on how many people you're serving. Anticuchos are usually served with one potato per skewer, so if you're making six servings, boil six potatoes.

Once the potatoes are boiled, it's time to prepare the sauce. Heat some oil in a pan and add your choice of spices. One option is to add paprika, cumin, and garlic. You can also add some of the yellow chilli powder that you used to marinate the meat. If you want to add some extra heat, include another crushed garlic clove. After the spices start to fry, add some water and stir well for about a minute on medium-high heat. Then, turn off the heat and place the pan next to your grill.

Now, you're ready to assemble your anticuchos. Place about five slices of the marinated beef heart onto a thin bamboo stick and top it with a potato. Grill the skewers until the meat is cooked to your liking, and don't forget to brush them generously with the sauce you prepared earlier.

Finally, it's time to serve your dish. Anticuchos are best served hot, and they go perfectly with a spicy sauce or peanut llajua. If you want to add even more flavour, you can prepare a separate peanut sauce by blending roasted peanuts, garlic, salt, and water. This sauce is an excellent complement to the potatoes and will leave your taste buds wanting more.

Make the peanut sauce

To make the peanut sauce, also known as llajwa de mani, you will need the following ingredients:

• 4 dry spicy yellow peppers
• 1 cup of raw peanuts (you can substitute for unsalted roasted peanuts)
• 1/2 cup of grated queso fresco or monterrey jack cheese (optional)
• 2 cups of water (1/2 cup more if you want the sauce to be less thick)
• Oil
• Salt

First, preheat your oven to 350°F. Then, select four large yellow peppers and bake them in the oven for five minutes. You will know they are ready when the peppers start to burn in some areas and turn a dark red colour. Be careful not to over-roast them. Next, put the cup of peanuts on a baking sheet and roast them in the oven at the same temperature for seven minutes. Remove the peanuts from the oven—they will continue cooking after they are out, so be careful not to leave them in for too long.

Once the peppers have cooled down, take out the seeds and put them in a food processor or blender, adding the peanuts, garlic, salt, and water. Blend until you have a smooth sauce. Heat some oil in a pan and add the peanut sauce, cooking for 15 minutes. If the sauce is too thick, add some warm water or milk to thin it out. Finally, add the cheese (if using) after you have taken the sauce off the stove.

Grill the skewers

Once you've prepared your meat and sauce, it's time to grill your skewers!

First, place about five slices of meat onto a thin bamboo skewer. You can use beef heart, chicken, or steak for your anticuchos, but if you're going for authenticity, thinly sliced beef heart is the most traditional choice. On top of the meat, add a boiled potato. You can boil or roast the potatoes, but either way, make sure they're cooked through before you put them on the skewer.

Now it's time to get grilling! Place your skewers on a hot grill and cook until the meat is done to your liking. For medium-rare beef, this will take about five minutes per side. While the meat is grilling, baste it several times with your sauce. This will keep the meat moist and add extra flavour.

Once your skewers are grilled to perfection, brush them once more with the sauce. This final touch will ensure your anticuchos are nice and glossy and full of flavour. Serve them hot, and enjoy the delicious taste of Bolivia!

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