Anticucho is a Bolivian variant of skewers, essential on cold nights in La Paz. Made with beef heart and boiled potatoes, threaded onto sticks and cooked over charcoal, it’s an unmissable snack. The ají sauce with peanut completes this delicious culinary experience.
Anticuchos have become a culinary tradition enjoyed in the streets and markets of Bolivia, especially at night. In the streets of La Paz and other Bolivian cities, it's common to see stalls selling anticuchos, where the aroma of smoked meat attracts both locals and visitors.
Anticucho
Ingredients
1 Beef heart
12 Medium-sized potatoes
¼ kilogram of Shelled peanut
Oil and water
4 Yellow chili pods
¼ teaspoon of Ground pepper
1 pinch of Salt
Preparation
Step 1 : The beef heart meat is cut into small thin fillets, removing the fat.
Step 2 : Meanwhile, the potatoes with skins are cooked in water and peeled once cooked.
Step 3 : The meat fillets and potato pieces are threaded onto a thin metal skewer or stick, alternating between them.
Step 4 : The potatoes should be cut in half.
Step 5 : Season with salt to taste and lightly drizzle the oil and water mixture over the skewers.
Step 6 : Using a charcoal grill or open flame, cook the skewers carefully to prevent burning.
Step 7 : You can also brown the potatoes first before skewering the meat for faster service.
Step 8 : If using a pan with oil, there’s no need to prepare the oil and water mixture.
Step 9 : To prepare the ají, the chili pods are roasted over high heat and then the seeds are removed.
Step 10 : Then, they are blended with peanuts and cooked with salt, pepper, and a little oil for 20 minutes or until thickened.
Step 11 : Once ready, the ají is poured over the potatoes and meat to taste.
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