Mexican-Style Beef Anticuchos

Ingredients

• 2 pounds Beef heart or Sirloin steak, cut into 1-inch cubes
• 4 pieces Guajillo chilies, stemmed and seeded
• 4 pieces Garlic cloves, minced
• 0.5 cup Apple cider vinegar
• 1 tablespoon Ground cumin
• 1 teaspoon Dried Mexican oregano
• 0.25 cup Vegetable oil
• 2 tablespoons Fresh lime juice
• 1 teaspoon Smoked paprika
• 1.5 teaspoons Kosher salt
• 0.5 teaspoon Black pepper
• 12 pieces Bamboo skewers, soaked in water

Instructions

1. 1

   Toast the guajillo chilies in a dry skillet over medium heat for 2 minutes until fragrant, then soak in hot water for 15 minutes until soft.

2. 2

   Place the softened chilies, garlic, vinegar, cumin, oregano, paprika, salt, and pepper into a blender; process until a smooth paste forms.

3. 3

   In a large bowl, combine the beef cubes with the chili paste and lime juice, ensuring every piece is thoroughly coated.

4. 4

   Cover the bowl and refrigerate to marinate for at least 4 hours, though overnight is preferred for the best flavor penetration.

5. 5

   Thread 3 to 4 pieces of marinated beef onto each soaked bamboo skewer, leaving space at the bottom for handling.

6. 6

   Preheat a grill or cast-iron griddle to high heat and lightly brush with vegetable oil to prevent sticking.

7. 7

   Grill the skewers for 2-3 minutes per side, basting with any remaining marinade, until charred on the outside and medium-rare inside.

8. 8

   Remove from heat and let the meat rest for 3 minutes before serving with fresh salsa or grilled corn.