Anticuchos with Yucca Fries (Gluten-Free)

Instructions

1. 1Cut the about 450 g of Beef Heart (or Beef) into uniform 2.54 cm cubes.
2. 2In a medium bowl, combine the 1/4 cup Red Wine Vinegar, 2 tbsp Aji Panca Paste, 4 cloves of minced Garlic, 1 tsp Cumin, 1 tsp Oregano, 2 tbsp Vegetable Oil, 1 tsp Salt, and 1/2 tsp Pepper. Add the beef cubes to this marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight.
3. 3Peel the 2 medium Yucca. Cut the yucca into fry shapes, about 1.27 cm thick. Place the yucca fries in a large heavy-bottomed pot and cover with water. Bring to a boil over high heat and cook for 10 minutes, or until slightly softened but not mushy. Drain the yucca fries thoroughly.
4. 4Preheat your grill to medium-high heat (approximately 205°C or 200°C). Thread the marinated beef cubes onto skewers. Grill the skewers for 8-12 minutes, turning occasionally, until the beef is cooked through and has a slight char. For beef heart, aim for an internal temperature of 71°C. For beef, aim for your desired doneness.
5. 5While the skewers are grilling or immediately after, heat enough vegetable oil in a large skillet to generously coat the bottom (about 0.635 cm deep) over medium-high heat (approximately 190.6°C or 190°C). Carefully add the drained yucca fries to the hot oil in a single layer, working in batches if necessary to avoid overcrowding. Fry for 5-8 minutes, turning occasionally, until the yucca fries are golden brown and crispy.
6. 6Remove the yucca fries from the skillet and place them on a plate lined with paper towels to drain any excess oil. Season lightly with a pinch more salt if desired. Serve the anticuchos immediately alongside the crispy yucca fries.

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