Aderezo Anticucho Olla de Barro 213g

A thick, fragrant, dark ruby-coloured marinade, ready to unleash the unmistakable character of Peruvian street food over hot coals. This aderezo anticucho captures the classic balance between the pungent aroma of ají panca, the tart note of vinegar and the warmth of Andean spices, creating a full-bodied sauce that coats the meat without sliding off.

The soul of Lima's alleyways

The anticucho is much more than a charcoal-grilled skewer: it is a popular tradition born on winter evenings in Lima, spread throughout every neighbourhood by the unmistakable aroma rising from street-corner carretillas. Its origins date back to colonial times, when Afro-Peruvian cooks transformed humbler cuts with an intense, generous marinade that tenderised and flavoured every fibre.

At the heart of this tradition lies the seasoning itself, a blend that takes time and patience when made from scratch. With this jar, you bring the authentic hallmark of historic anticucherías to your table, with that smoky, spiced and enveloping flavour that every Peruvian recognises at first bite.

How to use aderezo anticucho on your skewers

Making a true street-style skewer takes just a few steps, provided you respect the meat's resting time. The marinade needs time to penetrate deeply to develop its full aromatic complexity.

• Cut your chosen meat into thin, even slices, around three to four centimetres wide.
• Mix the marinade directly over the pieces in a large bowl, massaging thoroughly to distribute it evenly.
• Leave to marinate in the fridge covered for at least 3 to 4 hours, or ideally overnight if using dense cuts like beef heart.
• Thread the pieces onto cane or wooden skewers previously soaked in water to prevent them from burning.
• Cook over high heat on the barbecue coals or a piping hot cast-iron griddle for about two minutes per side, brushing continuously with the remaining marinade until a light, dark glaze forms.

Not just heart: recipes to try

Even though it was created for thinly sliced beef heart, this seasoning lends itself to many everyday grilled or oven-baked dishes.

• Classic beef anticuchos: the traditional skewer, tender on the inside and lightly caramelised on the outside.
• Marinated griddled chicken: boneless breasts or thighs left to rest in the sauce before hitting the smoking-hot grill.
• Mushroom and vegetable skewers: whole button mushrooms, red onions and peppers oven-roasted for an intense vegetable alternative.
• Glazed roast pork: ribs or loin brushed during the last ten minutes of cooking for a spiced, browned touch.

What to serve at the table

Anticucho never goes on the plate alone. Peruvian tradition calls for specific accompaniments to balance the marinade's intensity and soak up its aromatic juices.

Serve the piping hot skewers alongside thick slices of boiled potato or steamed sweet potato, and half a cob of boiled large-kernel corn. Alongside, a small bowl of crema de ají amarillo is a must for anyone wanting an extra spicy kick, as well as a chilled drink like chicha morada or an ice-cold lager to cleanse the palate between bites.

How to store the jar

Before opening, store the jar in a cool, dry place, away from heat sources and direct sunlight. It does not require refrigeration while the seal remains intact.

After opening, tightly close the lid and keep the jar in the fridge. Consume within a few weeks, always scooping out the sauce with a clean, dry spoon to prevent contamination.

Yield and size

The 213g jar is the ideal portion for a family barbecue or a dinner with friends. With this amount, you can comfortably marinate up to 1.5 kg of meat, making around eight to ten generous skewers ready to cook.

Who this seasoning is for

It is the perfect choice for anyone who loves flavourful barbecues, for the Peruvian community wishing to rediscover the tastes of home without spending hours toasting and grinding spices, and for those who want to experiment with roasts beyond the usual barbecue sauces. It is not suitable for those looking for neutral condiments or mild sauces without vinegar and toasted notes.

Frequently asked questions

Is this aderezo anticucho very spicy?

No, the main base is ají panca, a Peruvian chilli known for its smoky, sweet and deep flavour, with a very mild heat level accessible to everyone.

Can I use it to cook meat in a frying pan?

Yes, you can sear the marinated pieces in a hot non-stick frying pan with a drizzle of oil, taking care not to overcrowd the pan so the sauce can brown without boiling.

Do I need to add salt or vinegar to the mixture?

The blend is already balanced and ready to use, but if you prefer a sharper tang, you can add a dash of red wine vinegar just before pouring the seasoning over the meat.

Can I reuse the leftover marinade from the bowl?

Any liquid that has been in contact with raw meat should only be used during high-heat cooking to baste the skewers on the grill, never consumed raw.