Mexican-Style Beef Anticuchos
Peruvian technique meets Mexican flavors with guajillo chili and lime.
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Ingredients
- 2 pounds Beef heart or Sirloin steak, cut into 1-inch cubes
- 4 pieces Guajillo chilies, stemmed and seeded
- 4 pieces Garlic cloves, minced
- 1/2 cup Apple cider vinegar
- 1 tablespoon Ground cumin
- 1 teaspoon Dried Mexican oregano
- 1/4 cup Vegetable oil
- 2 tablespoons Fresh lime juice
- 1 teaspoon Smoked paprika
- 1 1/2 teaspoons Kosher salt
- 1/2 teaspoon Black pepper
- 12 pieces Bamboo skewers, soaked in water
Instructions
- 1
Toast the guajillo chilies in a dry skillet over medium heat for 2 minutes until fragrant, then soak in hot water for 15 minutes until soft.
- 2
Place the softened chilies, garlic, vinegar, cumin, oregano, paprika, salt, and pepper into a blender; process until a smooth paste forms.
- 3
In a large bowl, combine the beef cubes with the chili paste and lime juice, ensuring every piece is thoroughly coated.
- 4
Cover the bowl and refrigerate to marinate for at least 4 hours, though overnight is preferred for the best flavor penetration.
- 5
Thread 3 to 4 pieces of marinated beef onto each soaked bamboo skewer, leaving space at the bottom for handling.
- 6
Preheat a grill or cast-iron griddle to high heat and lightly brush with vegetable oil to prevent sticking.
- 7
Grill the skewers for 2-3 minutes per side, basting with any remaining marinade, until charred on the outside and medium-rare inside.
- 8
Remove from heat and let the meat rest for 3 minutes before serving with fresh salsa or grilled corn.
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