Denver Cut Anticuchos, Aji Panca and Criolla Salad
recipe facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individually
Grilling time:
⧗ individually
Grill(s) & Equipment:
• Grill, skewers, sauce pan, bowl, pan
Ingredients
• 500 g Denver Cut (beef)
• approx. 8 wooden skewers
For the marinade:
• 4 cloves of garlic
• 1 tbsp oregano
• 1 tbsp cumin
• 2 tablespoons chili peppers, sliced
• 75 g oil
• 1 tablespoon vinegar
• Salt and pepper to taste
For the rub:
• 3 g Aji Amarillo or hot paprika powder
• 1 g turmeric powder
• 1 handful of fresh coriander, chopped
• Salt and pepper to taste
For the Aji Panca sauce:
• 300 g Aji-Panca paste
• 75 g soy sauce
• 125 g rice vinegar
• 250 g rapeseed oil
• 15 g cumin
• 15 g garlic puree
• 15 g dried oregano
• 100 g sugar
For the Criolla salad :
• 1 red onion
• 2 medium tomatoes
• 2 Rocotos (Peruvian pointed peppers)
• 1 tablespoon lime juice, freshly squeezed
• 1 tablespoon olive oil
• 2 sprigs of coriander
• Salt and pepper to taste
Suitable accessories are available in the FIRE&FOOD shop.
preparation
➊ Mix the marinade ingredients in a large bowl. Cut the meat into cubes of about 4 cm and roll in the marinade. Cover and chill in the refrigerator for at least 3 hours.
Mix the ingredients for the rub in a bowl. Then let the rub rest.
➋ As soon as the beef is marinated, prepare the grill for direct grilling and heat it to the highest setting (here: 260 °C). Put the pieces of meat on skewers and season generously with the rub. Grill for 3-4 minutes on each side, depending on how well done you want it, and then enjoy with the Aji Panca sauce and the Criolla salad.
➌ For the Aji Panca sauce, heat a pan on the grill and caramelize the sugar in it. Then add the rice vinegar. As soon as the sugar has dissolved, add the soy sauce and Aji Panca paste, bring to the boil and then mix in all the other ingredients. Season with salt and pepper if necessary.
➍ For the Criolla salad, cut the onion into thin strips, deseed and peel the tomatoes and rocotos and then cut them into thin strips. Soak the onions in ice water for 10 minutes. Drain thoroughly and mix with lime juice, olive oil and coriander. Season with salt and pepper.
Recipe by Darrick Carter
The Executive Chef at the Wasserturm Hotel Cologne likes to surprise his guests with a delicious BBQ. The chef with American roots completed his training in the USA before he received the Michelin-starred
kitchens of Europe. He worked for Dieter Müller, Nils Henkel and Nelson Müller, among others. He loves to process down-to-earth, regional products and creatively combine them in a Mexican crossover. Recipe from FIRE&FOOD Magazine 03/2024
