Ah, re, anticuchos... the aji panca gives that deep, smoky-sweet flavor, not too spicy. You mix it with vinegar, garlic, cumin, maybe some oregano for the marinade, let the hearts soak for hours. Proper char? Over hot, real coals, not gas, so the edges get dark and the inside stays juicy.
My secret? I add a touch of chicha de jora to my marinade, like my tía taught me—it tenderizes and adds a little fruitiness you can’t get otherwise.
#food
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