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Recipe: Andean Shish Kebob With Hot Sauce (Andean Anticuchos) for Alexandra

Main Dishes - Beef and Other Meats
Andean Shish Kebob With Hot Sauce (Andean Anticuchos)
Anticucheros are the street corner vendors who prepare the beef heart shish kebobs found all over Peru. Although the dish is spicy by itself, it would be unthinkable to eat anticuchos without spooning additional fiery chile sauce on top.

4 fresh aj chiles, seeds and stems removed, minced, or substitute red jalape os
1 beef heart, nerves and fat removed and cut into large cubes (4 pounds of tender sirloin can be substituted)
1 cup vegetable oil
1 cup red wine vinegar
1 tablespoon ground cumin
Salt and pepper to taste
Salsa Picante de Peru (see recipe)

Combine all ingredients in a bowl (except the salsas) and marinate for 2 hours. Skewer the meat and grill it, turning the kebobs frequently, and brushing them twice again with the marinade, until done. Serve with Salsa Picante de Peru.

Yield: 10-12 servings

Salsa Picante (Hot Aji Salsa)

3 'Aji Mirasol' or diced 'Aji Amarillo', stems removed (or substitute 3 dried red New Mexican chiles)
1 small onion, chopped
2 teaspoons minced garlic
1/4 to 1/3 cup vegetable oil
1/2 cup roasted peanuts
8 saltine crackers, crushed
3/4 cup grated mozzarella or Muenster cheese
1 cup evaporated milk
1 teaspoon chopped fresh cilantro
Juice of 1 lemon
Salt and freshly ground black pepper to taste

Saute the chiles, onion and garlic in a tablespoon of the oil until soft. Place in a blender or food processor along with the peanuts, crackers, cheese, milk and cilantro and puree until smooth. Add the lemon juice and, with the machine running, add the oil a little at a time until the sauce is the desired consistency. Heat before serving, and store any extra in the refrigerator.

Note: Using saltine crackers to thicken a sauce is unusual but not uncommon in Peru. This all-purpose sauce can be served with potatoes, french fries, corn chips, fried foods, seafood, steaks or anything else imaginable. The more you add, the hotter it gets and the BETTER it tastes!

Yield: 2 cups
MsgID: 038499
Shared by: Gladys/PR
In reply to: ISO: Aji - Peruvian Green Chili Sauce
Board: International Recipes at Recipelink.com
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Reviews and Replies:
1
  Alexandra, Los Angeles, CA
2
  Gladys/PR
3
  Edward, Charlotte NC
4
  Karen, San Clemente, CA
5
  Brad, Carlsbad CA
6
  Marilyn, California
7
  Brad, Carlsbad CA
8
  Gladys/PR
9
  nicky
10
  Marilyn, California
11
  Betsy at Recipelink.com
12
  Gladys/PR
13
  Heather Wisconsin
14
  Betsy at Recipelink.com
15
  Brad/Carlsbad
16
  Marilyn, California
17
  Heather Wisconsin
18
  Marilyn, California
19
  Seth in Los Angeles
20
  Tim
21
  Jackie/MA
22
  Su-Lin, Pittsburgh, PA
23
  Fay, Anaheim
24
  ana from los angeles
25
  Peter G from Western Mass
26
  Anon
27
  Brad
28
  Julian MA
29
  Hans, Claremont
30
  Tammy (NYC)
31
  Max San Diego
32
  Max San Diego
33
  Nina- Los Angeles. CA
34
  Nina- Los Angeles. CA
35
  Sue, San Pedro
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