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    ANTICUCHOS DE ALPACA / Alpaca Brochettes     

   Ingredients :
 
2 lb (1k) alpaca tenderloin, clean
3 ˝ oz (100 g) bacon
7 oz (200 g) small mushrooms
1 tablespoon chopped parsley
6 tablespoons oil
2 tablespoons ají panca / Sundried red aji (chili) paste
6 tablespoons red vinegar
3 garlic cloves
1 red onion en pieces
2 bay leaf
2 red pepper cut in medium size pieces
Salt
Pepper
Nutmeg

   Preparation:

Heat oil in skillet and place bacon. Cook at low heat. Remove skillet from fire and add ají paste, parsley, salt, pepper, and nutmeg.

Cut alpaca meat in 1-inch slices (2 cm) approximately. Marinate meat in the ají and bacon mixture for 1 hour, turning meat eventually.

Once meat is marinated, thread pieces of meat in skewers, alternating with onion, red pepper or mushrooms.

Grill skewers until meat is golden, brushing frequently with the marinade.

Serve with potatoes, corn and ají sauces.
       
       
 
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