Baby Corn Anticuchero Recipe

Blend sauce

In a blender or food processor combine aji panca paste, roasted red bell pepper, red wine vinegar, soy sauce, garlic cloves, smoked paprika, cumin, honey, salt and pepper. Pulse to a coarse purée.

With the motor running, slowly stream in 3 tablespoons olive oil to emulsify. If sauce is too thick, add up to 2 tablespoons water to reach a pourable but slightly thick consistency. Taste and adjust salt, acidity (add 1/2 tsp more vinegar if needed) or heat (add more aji panca or sriracha). Set aside in a small bowl.

Prep aromatics and tortillas

Thinly slice the white onion into half-moons and coarsely chop the cilantro. Warm the corn tortillas in a dry skillet over medium heat or wrap in foil and heat in a 350°F/175°C oven for 5–7 minutes. If using lettuce, wash and dry leaves and keep chilled.

Sear baby corn

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add 2 tablespoons olive oil and 1 tablespoon butter. Once shimmering, add the baby corn in a single layer. Let sear undisturbed 2–3 minutes to get good color, then turn occasionaly for another 2–3 minutes until charred at edges and heated through (total 5–6 minutes). Season with 1 teaspoon salt and 1/2 teaspoon black pepper while cooking.

Finish baby corn with sauce

Remove pan from heat and return baby corn to the warm skillet if cooled. Spoon 3–4 tablespoons of the anticuchera sauce over the seared baby corn and toss gently so each piece is lightly coated. Reserve extra sauce for serving.

Assemble tacos or wraps

Place 1–2 baby corn pieces per tortilla (or 1–2 pieces per lettuce leaf), add a few thin slices of white onion and a sprinkle of chopped cilantro. Drizzle 1 teaspoon of anticuchera sauce and 1/2 teaspoon spicy mayo on top of each taco. Serve immediately with remaining sauce and mayo on the side.

Season chicken

Pat chicken slices dry and toss with 1 tablespoon olive oil, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt and 1/4 tsp black pepper. Let rest 5 minutes.

Cook chicken

Heat a skillet over medium-high heat. Add seasoned chicken in a single layer and cook 3–4 minutes per side until fully cooked and nicely browned (internal temp 74°C / 165°F). Remove and slice into bite-sized strips.

Combine with sauce

Toss the cooked chicken with 2–3 tablespoons anticuchera sauce so the chicken is coated but not swimming in sauce. Use this as filling in place of or alongside the baby corn when assembling tacos; finish with onion, cilantro and a drizzle of spicy mayo.

Whisk together mayonnaise, sriracha (or aji amarillo), lime juice and a pinch of salt in a small bowl until smooth. Taste and adjust heat or acidity. Transfer to a squeeze bottle or small serving bowl.