Anticuchos are among the most loved appetizers by Chileans, especially when prepared with three varieties of meat.
During the Colonial period, the recipe was adapted by incorporating beef and pork.
Today, this dish represents the fusion of indigenous and European traditions, and is enjoyed at festivals and family gatherings.
Anticuchos with three meats
Ingredients
1 kilogram of Tip of the chuck
1 kilogram of Loin cut
1 kilogram of Round steak
1 cup of Vinegar
1 tablespoon of Oregano
1 tablespoon of Aji de color (colored chili powder)
1 tablespoon of Complete seasoning
1 pinch of Salt
Preparation
Step 1 : First, cut the loin into large, square pieces and place them on a tray.
Step 2 : Next, take the tip of the chuck and cut it similarly into pieces, placing them on the tray. Then, do the same with the round steak.
Step 3 : On top of our tray, add a splash of vinegar, powdered oregano, aji de color, complete seasoning, and coarse salt.
Step 4 : Then, cut bell peppers and red onions, and set aside.
Step 5 : Next, take skewers and start placing the meat, peppers, and onions alternatively until the skewer is full.
Step 6 : Once ready, place the skewers on the grill and cook.
Step 7 : Ready to enjoy.
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