Name: Tanta Chicagos ANTICUCHO DE LOMITO Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 kg beef tenderloin; 2 tbs olive oil; 3 tsp garlic, minced; 1 tsp cumin; 1 tsp paprika; 1 tsp salt; 1 tsp black pepper; 10 pieces skewers; 1 cup fresh parsley, chopped; 2 tsp garlic, minced; 3 tbs red wine vinegar; 1 cup olive oil; 1 tsp red pepper flakes; 1 tsp salt; 1 tsp black pepper; 500 g Peruvian potatoes (or any small potatoes); 2 tbs olive oil; 1 tsp salt; 1 tsp paprika; 1 cup choclo (Peruvian corn); 100 g butter, softened; 1 to taste salt; 1 cup huacatay (black mint) leaves; 1 cup fresh cilantro, chopped; 2 tsp garlic, minced; 2 tbs lime juice; 1 to taste salt

Walnut Chorizo, Fried Poached Egg, Saffron Rice Cake, Garlic Chips, Foie Gras Soup Dumpling, Caramel Miso Pork Belly, Octopus “Karaage” Meat Cone. Paired with Abandon Ship Smoked Lager and PHG Sake Pomegranate, hibiscus, and green tea infused session Sake.

SHARED RAPID MINI COURSES (FAMILY STYLE)

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

10 beef tenderloin skewers, anticuchera, chimichurri, crispy peruvian potatoes, choclo butter, huacatay sauce

In a bowl, combine olive oil, minced garlic, cumin, paprika, salt, and black pepper. Mix well.

Prepare the Marinade

Cut the beef tenderloin into 2-inch cubes and add to the marinade. Coat the beef evenly and let it marinate for at least 30 minutes.

Marinate the Beef

Thread the marinated beef cubes onto skewers, 5-6 pieces per skewer.

Skewer the Beef

In a mixing bowl, combine chopped parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper.

Combine Ingredients

Whisk all ingredients together until well combined. Set aside to let the flavors meld.

Mix the Sauce

Wash the Peruvian potatoes and leave them whole. Place them in a pot of salted water and bring to a boil.

Prepare the Potatoes

Boil the potatoes for about 15-20 minutes until fork-tender. Drain and let them cool slightly.

Cook the Potatoes

Toss the cooked potatoes in olive oil, salt, and paprika. Spread them on a baking sheet and roast in a preheated oven at 200°C (400°F) for 20-25 minutes until crispy.

Season and Roast

If using fresh choclo, boil until tender. If using canned, drain and set aside.

Prepare Choclo

In a bowl, mix softened butter with choclo and salt until well combined. Set aside.

Make Choclo Butter

In a blender, combine huacatay leaves, chopped cilantro, minced garlic, lime juice, and salt.

Blend the Ingredients

Blend until the mixture is smooth and creamy. Adjust seasoning to taste.

Blend Until Smooth

beef tenderloin

olive oil

garlic, minced

cumin

paprika

salt

black pepper

skewers

fresh parsley, chopped

red wine vinegar

red pepper flakes

Peruvian potatoes (or any small potatoes)

choclo (Peruvian corn)

butter, softened

huacatay (black mint) leaves

fresh cilantro, chopped

lime juice