Denver Cut Anticuchos, Aji Panca and Criolla Salad
Recipe Facts
Difficulty:
medium ◉◉◉◎◎
Serves:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, skewers, sauce pan, bowl, pan
Ingredients
• 500 g Denver Cut (beef)
• approx. 8 wooden skewers
For the marinade:
• 4 cloves garlic
• 1 tbsp oregano
• 1 tbsp cumin
• 2 tbsp chilies, sliced
• 75 g oil
• 1 tbsp vinegar
• salt and pepper to taste
For the rub:
• 3 g Aji Amarillo or hot paprika powder
• 1 g turmeric powder
• 1 handful 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 hot peppers)
• 1 tbsp lime juice, freshly squeezed
• 1 tbsp olive oil
• 2 sprigs coriander
• salt and pepper to taste
Preparation
➊ Combine the marinade ingredients in a large bowl. Cut the meat into approx. 4 cm cubes and toss in the marinade. Cover and refrigerate for at least 3 hours.
Combine the ingredients for the rub in a bowl as well. Then let the rub rest.
➋ Once the beef is marinated, prepare the grill for direct grilling and heat to the highest setting (here: 260 °C). Thread the meat pieces onto skewers and season generously with the rub. Grill for 3–4 minutes per side, depending on desired doneness, then enjoy with the Aji Panca sauce and Criolla salad.
➌ For the Aji Panca sauce, heat a pan on the grill and caramelize the sugar. Then add the rice vinegar. Once the sugar has dissolved, add soy sauce and Aji Panca paste, bring to a boil, then mix in all other ingredients. Season with salt and pepper to taste.
➍ For the Criolla salad, slice the onion into fine strips, deseed and peel the tomatoes and Rocotos, then also slice them into fine 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 to taste.
Recipe by Darrick Carter
The Executive Chef at the Wasserturm Hotel Cologne loves to surprise his guests with a delicious BBQ. The chef with American roots completed his training in the USA before conquering Europe's Michelin-starred kitchens. He has worked with Dieter Müller, Nils Henkel, and Nelson Müller, among others. He loves working with down-to-earth, regional products and creatively combining them in a Mexican crossover. Recipe from FIRE&FOOD Magazine 03/2024
