What You Need to Know
Vinegar (acetic acid) disrupts muscle fiber proteins while capsaicin from peppers binds to TRPV1 receptors. The process accelerates myofibrillar protein denaturation.
Creates flavorful, tender skewered meats with characteristic Peruvian heat and tang.
Key Parameters
Temperature
3°C
2°C - 4°C
Time
1 hour
30 minutes - 2 hours
Equipment
Large bowlWhiskMeasuring cupsCutting boardKnife
Steps
- 1.
Anticuchos de corazón (Lima street food): Tenderizes tough beef heart
- 2.
Pollo a la brasa (Peruvian rotisserie): Pre-grill flavor foundation
The Science
Primary Reaction
Acid hydrolysis of collagen