Give customer palates a passport to Peru with this Texas Anticuchos appetizer from Austin’s own Chef Kati Leudecke. Marinated with a skewered mixture of oregano, cinnamon, cumin, beef heart, Aji panca paste, Stubb’s Sticky Sweet Legendary BBQ Sauce and more, crack open the secret to full tables, and full stomachs, with these creatively cooked cinnamon spice cured eggs.
For the Marinade:
- Soak bamboo skewers.
- Clean heart, making sure to cut off any sinew. Cut into 1 1/2 inch cubes.
- In a bowl combine BBQ sauce, aji panca paste, garlic, vinegar, oregano, cinnamon, cumin, oil, and salt.
- Add the beef and marinate for at least three hours.
- When ready, thread 3 to 4 pieces on a soaked skewer and grill on medium heat, basting with the marinade until cooked through.
- Take off of heat and serve.
For the Cinnamon Spice Cured Egg:
- Mix salt, sugar, cinnamon, and smoked paprika in a bowl.
- Transfer mixture into a glass bottomed baking dish in an even layer.
- Using whole in shell egg, make 4 evenly spaced 1/4-inch-deep indentions by pressing the egg gently into the salt mixture.
- Crack eggs and separate the yolks and transfer to salt the salt bed indentions. Carefully pour remaining salt mixture evenly over the yolks.
- Wrap pan with plastic wrap and refrigerate until yolks are firm, 4-5 days.
- Heat oven to 200 degrees.
- Rinse egg yolks in water to remove excess salt mixture. Pat yolks dry with paper towels and transfer to a wire rack.
- Place in oven until yolks are dry to the touch, 30 minutes.
- Using a micro plane, shave yolks over anticuchos.
- Serve skewers with chives and shaved cinnamon spiced egg yolk. Serve on a long oval plate, each skewer next to each other.
- Recipe type: Tapas
- Cuisine: Latin American