Anticucho
Recipe courtesy of Edge, Four Seasons Miami Chef Aaron Brooks
Image courtesy of Meat & Livestock Australia
Ingredients:
5 lb Aussie hanger or flat iron steak, cleaned and diced into 3⁄4 inch cubes
2 lb Cooked baby marble potatoes
Marinade Ingredients:
14 ounces Aji panca paste
5 ounces Aji Amarillo paste
2 ounces minced garlic
2 teaspoons ground cumin
4 ounces soy sauce
3 ounces blended oil
7 ounces white vinegar
3 ounces black beer
1 tablespoons Mexican oregano(finely ground)
Yellow Sauce Ingredients:
4 tablespoon plus 2 teaspoon Aji Amarillo
5 ounces white onion diced
4 tablespoons blend oil
3 cloves garlic sliced
1⁄2 cup white distilled vinegar
2 tablespoon soy
4 tablespoon lemon juice
4 tablespoon lime juice
Salt, to taste
Cooking Directions:
- Blend all marinade ingredients together
- Toss some of the marinade with the meat to marinate, skewer 2 piece of meat with one potato in between and allow to marinate for 6 hours minimum
- Sweat the onions and garlic in the blend oil, once translucent remove from heat and chill, add all ingredients to the blender, blend till smooth season accordingly with salt
- To finish, saute skewers on a hot plancha and dress with yellow sauce and panca sauce. Sprinkle with chopped cilantro and green onion.
