High-end version using premium beef cuts for a melt-in-your-mouth texture.
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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.
Place the beef tenderloin cubes in a glass bowl or resealable bag, pour the marinade over them, and toss to coat thoroughly.
Refrigerate the beef for at least 4 hours, though 12 hours is preferred for the flavors to penetrate the premium lomo cut.
Thread 3 to 4 pieces of marinated beef onto bamboo skewers that have been soaked in water for 30 minutes to prevent burning.
Preheat a grill or cast-iron grill pan to high heat; lightly oil the grates to ensure the tender meat does not stick.
Sear the skewers for 2-3 minutes per side, brushing frequently with the remaining marinade and oil mixture for a glossy finish.
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.
Serve immediately alongside the sliced potatoes and choclo, drizzled with any remaining pan juices.
