Anticuchos de Lomo (Beef Tenderloin)

Ingredients

• 2 pounds Beef tenderloin (Lomo), cut into 1.5-inch cubes
• 0.5 cup Aji Panca paste
• 0.25 cup Red wine vinegar
• 4 cloves Garlic, finely minced
• 1 teaspoon Dried oregano
• 1 teaspoon Ground cumin
• 0.5 cup Vegetable oil
• 1 to taste Salt and freshly ground black pepper
• 2 units Large Yukon Gold potatoes, boiled and sliced(optional)
• 2 ears Choclo (Peruvian large-kernel corn), boiled(optional)

Instructions

1. 1

   In a medium bowl, whisk together the Aji Panca paste, red wine vinegar, minced garlic, oregano, cumin, and half of the vegetable oil to create the marinade.

2. 2

   Place the beef tenderloin cubes in a glass bowl or resealable bag, pour the marinade over them, and toss to coat thoroughly.

3. 3

   Refrigerate the beef for at least 4 hours, though 12 hours is preferred for the flavors to penetrate the premium lomo cut.

4. 4

   Thread 3 to 4 pieces of marinated beef onto bamboo skewers that have been soaked in water for 30 minutes to prevent burning.

5. 5

   Preheat a grill or cast-iron grill pan to high heat; lightly oil the grates to ensure the tender meat does not stick.

6. 6

   Sear the skewers for 2-3 minutes per side, brushing frequently with the remaining marinade and oil mixture for a glossy finish.

7. 7

   Cook until the exterior is charred but the interior remains medium-rare (about 130°F) to preserve the melt-in-your-mouth texture of the tenderloin.

8. 8

   Serve immediately alongside the sliced potatoes and choclo, drizzled with any remaining pan juices.