From the Streets of Lima: Crispy Grilled Choncholí with a Fiery Garlic Marinade
Details
Crispy, chewy, and packed with a garlicky punch.
Ingredients
For Serving
Instructions
Clean the Intestines
The most crucial step is to thoroughly clean the intestines. Rinse them inside and out under cold running water, ensuring no residue remains.
First Cook
Place the cleaned intestines in a large pot with enough water to cover them. Add a generous pinch of salt and the bunch of mint. Bring to a boil and cook for about 15-20 minutes, or until they are slightly tender. Drain well and let them cool.
Prepare the Marinade
In a large, non-reactive bowl, combine the minced garlic, ají panca paste, red wine vinegar, cumin, salt, and pepper. Mix until you have a smooth, homogenous marinade.
Marinate
Once cooled, cut the intestines into bite-sized pieces, about 1 to 1.5 inches long. Add the pieces to the marinade and stir well, making sure every piece is completely coated. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, though overnight is even better for a deeper flavor.
Grill
Preheat your grill to high heat. Thread the marinated intestine pieces onto your skewers.
Cook to Perfection
Place the skewers on the hot grill. Cook for about 3-5 minutes per side, basting with any leftover marinade as you go. You are looking for them to be nicely charred and crispy on the outside.
Serve
Serve the hot choncholí skewers immediately with a side of boiled potatoes, choclo, and a spicy ají sauce for dipping.
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