Wagyu Anticucho Recipe

Rehydrate Chilies

Bring 1 cup of water to a simmer. Place the dried ancho chilies in a heatproof bowl and pour the simmering water over them. Cover and let soak 15–20 minutes until softened.

Drain chilies, reserving about 1/4 cup of the soaking liquid. Transfer softened chilies to a blender or small food processor. Add 1 tsp aji amarillo paste, 1 tbsp red wine vinegar, 1/2 tsp smoked paprika, 1/2 tsp brown sugar, 1/4 tsp ground cumin, and 1/2 tsp kosher salt. Add 1–2 tbsp of the reserved soaking liquid as needed and purée until smooth. Taste and adjust seasoning.

Stir in 2 tbs neutral oil and 1 tbs fresh lime juice to loosen the purée and help it coat the beef.

Pat the Wagyu beef cubes dry with paper towels. In a mixing bowl, combine the ancho chili purée (from previous section) with 2 tbs neutral oil, 2 grated garlic cloves, 1 tbs fresh lime juice, 1 tsp coarse sea salt, and 1/2 tsp freshly ground black pepper. Mix gently to coat without over-handling the meat.

Thread the beef cubes onto skewers, leaving a little space between pieces for even cooking. If using wooden skewers, ensure they were soaked at least 30 minutes to prevent burning.

Let skewers rest at room temperature for 15–20 minutes to take the chill off and allow the marinade to penetrate slightly. Do not marinate for many hours — very high-fat Wagyu benefits from a short contact time so exterior seasoning remains pronounced.

Prepare a hot grill or cast-iron skillet: medium-high heat (425–475°F / 220–245°C). Oil the grates or pan lightly. Sear skewers 1½–2 minutes per side, rotating to develop a dark crust—total cook time about 6–8 minutes for medium-rare depending on cube size and heat. Because Wagyu cooks fast, aim for medium-rare to medium (internal ~125–135°F / 52–57°C). Avoid overcooking to preserve tenderness and fat rendering.

Transfer skewers to a resting plate for 3–5 minutes. Sprinkle flaky sea salt over the cooked skewers just before serving.

While the chilies are rehydrating or the meat is resting, make the quick pickle. In a small saucepan combine 1/2 cup rice wine vinegar, 1/2 cup water, 1 tbsp granulated sugar, and 1/2 tsp kosher salt. Warm gently over medium heat, stirring until sugar and salt dissolve; do not need to boil.

Place the thinly sliced red onion and cucumber in a heatproof bowl or jar. Pour the warm pickling liquid over the vegetables. Add 1/2 tsp fresh lime zest and 1 tbsp fresh lime juice. Let cool to room temperature, then cover and refrigerate at least 15 minutes — up to 2 hours for more flavor. Drain lightly before serving if excess liquid accumulates.

Toss pickled vegetables with chopped cilantro (if using) just before plating.

Arrange the rested Wagyu anticucho skewers on a platter. Spoon a little of the pickled onion and cucumber alongside or drape some of the vegetables over the skewers.

Add optional aji amarillo or spicy sauce on the side for guests who want extra heat. Serve with lime wedges and garnish with extra cilantro if desired.

Serve immediately while the skewers are warm. Estimated serving: 4 skewers per person as an entrée or 2 skewers per person as an appetizer.