Best 4 Grilled Beef Brochettes Anticuchos De Lomo Recipes

ANTICUCHOS DE CORAZON, GRILLED HEART SKEWERS

Steps:

• Pour boiling water over the dried chiles and cover. Let this sit for 20 minutes to soften.
• Mix all the marinade ingredients together and buzz them into a puree in a food processor or blender. Submerge the heart pieces in the marinade for at least 1 hour, and up to a day.
• Thread the heart pieces on the skewers-this helps you flip them more easily and helps them cook more evenly. Grill over very high heat with the grill cover open until you get a nice char on the outside, about 3 minutes per side. Baste with the marinade as the skewers cook.

ANTICUCHOS (GRILLED BEEF HEART)

Steps:

• Remove stems from chiles and shake out and discard seeds. In small saucepan place chiles with enough water to cover. Bring to a boil, remove from heat and let sit 20 minutes to soften. Drain and discard water. In a blender combine dried chiles, annatto seeds, garlic, cumin, red wine vinegar and jalapeno. Puree at high speed 1 - 2 minutes, or until thick and smooth. Add olive oil and salt and blend again until mixed. Cut beef hearts into 2 x 1/4-inch strips. Place in a bowl, pour over chile mixture and toss to coat evenly. Cover and marinate in the refrigerator at least 4 hours or overnight. Preheat grill or broiler. Thread 4 - 5 pieces of beef heart on a bamboo skewer. Grill until seared on all sides, about 3 - 5 minutes. Serve hot.

ANTICUCHOS DE CARNE: GRILLED BEEF KABOBS

Steps:

• Gather the ingredients.
• Cut the beef into 1 1/2-inch pieces, and place the pieces in a nonreactive bowl or dish.
• Mash or crush the garlic with a heavy utensil or with a mortar and pestle . Add a little water if necessary to make a paste.
• In a small bowl, mix the crushed garlic, 1/4 cup of the vinegar, 1/4 cup chile pepper paste, 1 tablespoon cumin, 1 tablespoon salt, and 2 teaspoons freshly ground pepper.
• Pour the marinade over the beef and mix well.
• Cover and marinate the beef overnight in the refrigerator. If you are pressed for time, marinate the beef for at least 1 hour at room temperature.
• Prepare the grill .
• Place the pieces beef onto the skewers (about 4 pieces on each skewer, depending on size).
• Make a basting mixture of 1/2 cup vegetable oil, 1/4 cup vinegar, and a pinch of cumin.
• Grill the skewers for about 5 minutes on each side, or to the desired doneness. Baste the meat several times during cooking.
• Serve the anticuchos with rice and corn on the cob.
• Enjoy!

BEEF BROCHETTES WITH RED-WINE MARINADE

Steps:

• Preheat a charcoal grill or an oven broiler until very hot. If wooden skewers are to be used, soak them in water until ready. Cut the beef into 1-inch cubes. There should be 24 cubes.
• Peel and cut the onions into 24 1-inch cubes.
• Cut away and discard the pepper cores and remove the seeds. Cut the peppers into 24 1-inch cubes. Cut away and discard the tomato cores.
• In a nonreactive bowl, combine the lime juice, coriander, garlic, hot pepper, cumin, wine, oil, mustard, salt and pepper. Mix well, and marinate the meat, onions, peppers and tomatoes for 15 minutes.
• Drain the meat and vegetables, reserving the marinade for basting. Place equal portions of meat, onions, tomatoes and peppers on each skewer.
• If the brochettes are to be cooked under the broiler, arrange them on a rack 4 inches from the source of heat, leaving the door slightly ajar. Cook about 4 minutes for rare, basting and turning often. If the brochettes are grilled, cook 4 minutes for rare, basting and turning often.
• Meanwhile, in a saucepan, reduce the marinade by half. Serve brochettes sprinkled with chopped coriander and the hot marinade.