【ペルー編】屋台の定番 牛ハツの串焼き「アンティクーチョ」 ＆絶品ソース「カレティジェロ」｜Peru

Soak bamboo skewers in water for 6 hours if grilling with charcoal to prevent burning.

Prepare the marinade by mixing black pepper, cumin, oregano, rosemary, garlic, salt, vegetable oil, ajipanka paste, vinegar, and dark beer.

Marinate the beef heart in the mixture for a suitable time.

Skewer the marinated beef heart onto the soaked bamboo skewers.

Grill the skewers over charcoal until cooked through.

For the caletijero sauce, blend together the ahi amariji, wakatai, garlic, black pepper, cumin, mustard, vinegar, mayonnaise, salt, and vegetable oil until smooth.

Serve the skewers with boiled chokuro and boiled potatoes on the side.

Equipment Needed

Spice Level:

Dietary

Allergens