Anticuchos con adobo
Serves 1
Directions
- 1Trim excess fat from the lomo liso and cut into large cubes.
- 2Assemble the anticuchos on metal skewers by alternating cubes of beef, onion, bell pepper, longaniza, and pork.
- 3Blend garlic, oregano, mustard, white vinegar, olive oil, salt, pasta de aji, and red wine until smooth.
- 4Place the skewers in a tray, season with salt, and pour the adobo mixture over them.
- 5Let the skewers marinate.
- 6Grill over strong fire, turning occasionally and basting with the adobo until done.
Ingredients
- 1 whole lomo liso, cut into large cubes
- 2 whole onion, cut into large pieces
- 1 whole red bell pepper, cut into large pieces
- 1 whole green bell pepper, cut into large pieces
- 1 whole longaniza, cut into pieces
- 1 whole pork meat, cut into large cubes
- 4 clove garlic
- 1 tbsp dried oregano
- 1/2 cup white vinegar
- 1 tbsp mustard
- 1/2 cup olive oil
- 1 tbsp salt
- 1 tbsp pasta de aji chileno
- 1/2 cup red wine
Equipment
metal skewersknifecutting boardblendertraygrilltongs
