We don’t know about you, but we are having FIESTA withdrawals! We especially miss the amazing street food served at NIOSA…so we dug up a recipe for the famous Anticuchos! You can absolutely make these at home for your Memorial Day backyard get-together. VIVA FIESTA all year long!

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NIOSA Anticuchos
Servings
Ingredients
Anticucho Sauce
Meat
Servings
Ingredients
Anticucho Sauce
Meat
Instructions
  1. Place vinegar, water, serrano peppers, salt and pepper to taste, garlic, oregano and comino in a blender and process well.
  2. Pour blended sauce over meat and marinate at least overnight, but preferably three days.
  3. String meat on wooden or metal skewers. (Wooden skewers should be soaked in water for at least 30 minutes beforehand.)
  4. Grill anticuchos over hot charcoal fire, basting with leftover marinade to which bacon drippings can be added. Turn frequently.
  5. Cook no longer than 8 to 10 minutes. Serve immediately and enjoy!
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2 Responses

  1. We enjoyed these anticuchos. They were very easy to prepare, marinate, and grill. I marinated mine for 24 hours. They grilled up nicely and had good flavor. I served mine with stir fried veggies and salad. My beef was a little on the tough side even though I bought tenderloin. I couldn’t marinate the beef longer but do wonder if the beef would have gotten more tender if I had given it another day.

  2. We really enjoyed the tenderness and flavor of the meat…I let it marinade for three days and it was so delicious…I made a full recipe full for the two of us and froze half of it for another day…I served it with a side of grilled red/green peppers and some small potatoes…Thanks for sharing your recipe…

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