Sweetbread Pinchos Recipe
sweetbreads, peppers, scallions & anticuchera
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Ingredients
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Sweetbreads
Vegetables
Anticuchera Sauce
Method
Preparing the Sweetbreads
- 1
Soak the Sweetbreads
In a large bowl, combine the sweetbreads with milk and salt. Let them soak for 1 to 2 hours in the refrigerator to tenderize and remove any impurities.
- 2
Blanch the Sweetbreads
After soaking, bring a pot of salted water to a boil. Add the sweetbreads and blanch for about 5 minutes. Drain and let cool.
- 3
Remove Membrane
Once cooled, carefully remove any membranes and extra fat from the sweetbreads. Cut them into bite-sized pieces.
Preparing the Vegetables
- 4
Chop the Peppers
Remove the seeds and stems from the bell peppers, then cut them into squares about 1 inch in size.
- 5
Prepare the Scallions
Trim the roots off the scallions and cut them into 1-inch pieces.
Making the Anticuchera Sauce
- 6
Mix the Sauce
In a bowl, whisk together the mayonnaise, aji amarillo paste, lime juice, minced garlic, and salt until smooth and well combined.
Grilling the Pinchos
- 7
Assemble the Pinchos
On skewers, alternate threading the sweetbread pieces with the bell pepper squares and scallion pieces.
- 8
Preheat the Grill
Preheat your grill to medium-high heat.
- 9
Grill the Pinchos
Place the assembled skewers on the grill and cook for about 8-10 minutes, turning occasionally until the sweetbreads are golden brown and cooked through.
Serving
- 10
Serve with Sauce
Remove the pinchos from the grill and serve hot with the anticuchera sauce on the side for dipping.