Peruvian Anticucho Seasoning
The Quirky Foodster Team
Method
- Blend the aji panca paste with garlic, cumin, vinegar, and salt into a smooth marinade.
- Cumin is typically lightly toasted before grinding, if starting from whole seed.
Origin: Peru — the marinade tradition for anticuchos, skewered and grilled meat (most famously beef heart).
Use: A marinade applied to skewered meat, traditionally beef heart, before grilling over open coals.
Classic Dishes: Anticuchos (grilled beef heart skewers, one of Peru’s most iconic and historically significant street foods, with roots tracing back to pre-Columbian Andean and colonial-era culinary traditions).
Storage: Keeps 1-2 weeks refrigerated, or several months frozen.
Variations: While beef heart is the most traditional and iconic protein, contemporary anticucho preparations extend the same marinade to chicken, beef steak, and other proteins.
Substitutions: A simplified paprika-based marinade with garlic, cumin, and vinegar if aji panca is unavailable, though the specific smoky-sweet aji panca character is not closely replicated.
- Aji panca paste
- garlic
- cumin
- vinegar
- and salt
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