INGREDIENTS
serves: Twelve

SPICEWORLDS,INC.

PERUVIAN PRODUCTS AND RECIPES

CHEF ENRIQUE'S KITCHEN

SPICEWORLDS,INC.

PERUVIAN PRODUCTS AND RECIPES

CHEF ENRIQUE'S KITCHEN
Fuente de Anticuchos
ANTICUCHOS DE CORAZON

Fisrt clean the hearts very well from fat and nerves and any skin, leaving clear muscle only, this will make the Anticuchos tender,cut the muscle in stripes of about 1 1/4 inch in width then cut the stripes in pieces of 2 inch long, let them drain in a strainer. Combine in a bowl big enough to hold all the heart pieces, the aji amarillo,panca,achiote, cumin, garlic, pepper and salt, start to mix all together and add the heart pieces, combine all very well until all pieces are well coated with the marinate, add the oil and combine again, cover and let marinate over night.You can avoid all these and just buy the Anticucho Marinate that We sell and just adjust the spicyness by adding more aji amarillo paste. Next day, Boil the Corns in water with a tspn. of sugar, keep them warm.Boil the potatoes, peel them and slice them in 5 or 6 slices, set them aside.While corn and potaoes are boiling,pierce the heart pieces longwise insert three or four pieces in each stick, reserve all the marinate for cooking time,place all skwered heart pieces in a rectangular plastic container.Get the grill ready, at medium heat, place on top your vegetable or fish screen(the one with the small perforations), when hot set the skwers side by side with the end towards you(so they don't burn), do not cook them to much or the anticucho will be tough, never well done medium well is perfect(no pink in center)this is about 1 1/2 minute per side, before turning brush with the marinate on top, turn and repeat the brushing. Set the potatoes slices on the grill on the back side of the anticucho and brush them with the marinate,cook until golden brown.Serve Anticuchos in platter, garnished by the golden brown potatoes slices and the corn ears cut in two.
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Fuente de Anticuchos
ANTICUCHOS DE CORAZON

Fisrt clean the hearts very well from fat and nerves and any skin, leaving clear muscle only, this will make the Anticuchos tender,cut the muscle in stripes of about 1 1/4 inch in width then cut the stripes in pieces of 2 inch long, let them drain in a strainer. Combine in a bowl big enough to hold all the heart pieces, the aji amarillo,panca,achiote, cumin, garlic, pepper and salt, start to mix all together and add the heart pieces, combine all very well until all pieces are well coated with the marinate, add the oil and combine again, cover and let marinate over night.You can avoid all these and just buy the Anticucho Marinate that We sell and just adjust the spicyness by adding more aji amarillo paste. Next day, Boil the Corns in water with a tspn. of sugar, keep them warm.Boil the potatoes, peel them and slice them in 5 or 6 slices, set them aside.While corn and potaoes are boiling,pierce the heart pieces longwise insert three or four pieces in each stick, reserve all the marinate for cooking time,place all skwered heart pieces in a rectangular plastic container.Get the grill ready, at medium heat, place on top your vegetable or fish screen(the one with the small perforations), when hot set the skwers side by side with the end towards you(so they don't burn), do not cook them to much or the anticucho will be tough, never well done medium well is perfect(no pink in center)this is about 1 1/2 minute per side, before turning brush with the marinate on top, turn and repeat the brushing. Set the potatoes slices on the grill on the back side of the anticucho and brush them with the marinate,cook until golden brown.Serve Anticuchos in platter, garnished by the golden brown potatoes slices and the corn ears cut in two.