Large portobello chunks marinated in traditional anticucho sauce for a meaty texture.
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In a large mixing bowl, whisk together the aji panca paste, red wine vinegar, minced garlic, oregano, cumin, salt, and pepper.
Slowly whisk in the vegetable oil until the marinade is well emulsified.
Add the portobello mushroom chunks to the bowl and toss thoroughly to ensure every piece is coated.
Cover and let the mushrooms marinate at room temperature for at least 30 minutes to absorb the flavors.
Thread the marinated mushroom chunks onto wooden or metal skewers, about 4-5 pieces per skewer.
Preheat a grill or cast-iron griddle over medium-high heat and lightly oil the surface.
Grill the skewers for 3-4 minutes per side, brushing with remaining marinade, until the mushrooms are tender and slightly charred.
Serve immediately with grilled potatoes and corn rounds on the side.
