Anticuchos Filet Mignon Recipe
Tender pieces of filet mignon or chicken, marinated in anticuchera sauce, skewered and brought to a smoky fire. Memories of aunt Pocha.
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Ingredients
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Main Ingredients
Anticuchera Sauce
Method
Preparation of the Anticuchera Sauce
- 1
Make the Marinade
In a blender, combine garlic, aji panca paste, red wine vinegar, olive oil, cumin, salt, black pepper, and oregano. Blend until smooth.
- 2
Marinate the Meat
Cut the filet mignon into 1-inch cubes and place them in a large bowl. Pour the anticuchera sauce over the meat, ensuring all pieces are well-coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Skewering and Grilling
- 3
Prepare the Skewers
If using wooden skewers, soak them in water for 30 minutes to prevent burning during grilling. This will help keep the skewers intact and make it easier to handle the meat.
- 4
Skewer the Meat
Thread the marinated filet mignon pieces onto the soaked skewers, leaving a little space between each piece for even cooking.
- 5
- 6
Grill the Anticuchos
Place the skewers on the grill and cook for about 3-4 minutes on each side, or until the meat reaches your desired level of doneness. Aim for a nice char on the outside.
- 7
Serve
Remove the skewers from the grill and let them rest for a few minutes. Serve warm with your favorite dipping sauce or sides.
