Anticuchos are typically made with beef heart that is marinated, grilled on skewers and served as a snack. These anticuchos de pollo (chicken kebobs) marinate in the same seasonings, which can also be used to season other grilled meats.
The chile pepper used for anticuchos is a dark red, mild pepper called aji panca that is sold as a jarred paste. You can substitute any mild chile pepper, fresh or dried. To make a paste from fresh chile peppers, remove the seeds and process the peppers in the blender or food processor with a little bit of water to make a paste. Dried chile peppers need to be soaked in very hot water for 5 to 10 minutes first, then processed.
The ingredients you will need are:
- 12 cloves of garlic
- 1 tablespoon cumin
- 1/4 cup mild chile pepper paste
- 1/2 cup vinegar, divided
- 1 tablespoon salt
- 2 teaspoons freshly ground pepper
- 4 chicken breast halves
- 1 red bell pepper
- 1 large red onion
- About 15 large mushrooms
- 1/2 cup vegetable oil
- Fresh corn on the cob with husk (optional)
