Papas Doradas y Choclo Anticuchero
(pah-pahs doh-rah-dahs ee choh-kloh ahn-tee-koo-cheh-roh)
La Pollada del Fin de Semana (The Weekend Gatherings)
In Peru, a weekend pollada is an event of smoke, loud music, and blistered meat hitting hot coals. While the skewered hearts or chicken get the glory, the true unsung heroes are the sides designed to sponge up all that earthy, garlic-heavy ají panca magic. The secret is knowing how to treat them: boiling the dense Yukon Golds before searing them in the meat's residual fat, and coaxing the giant starchy choclo to life with a grandmother's trick of anise, sugar, and a squeeze of lemon. It’s the definitive taste of a Lima weekend, perfectly adapted for a Tuesday night in Ohio.
Before you start
Protect your equipment.
Ají panca is notoriously vibrant and will permanently stain plastic. Use glass or metal mixing bowls when preparing your marinade.
Ingredients
- frozen Peruvian choclo ears2 large
- white sugar1 tbsp
- anise seeds1 tbsp
- lemon1/2 med
- kosher salt1 tbsp
- Yukon Gold potatoes1 1/2 lb
- neutral oil4 tbsp
- unsalted butter1 tbsp
- ají panca paste4 tbsp
- red wine vinegar1 1/2 tbsp
- garlic paste1 tbsp
- ground cumin1 tsp
- dried oregano1 tsp
- soy sauce1 tsp
- black pepper1/2 tsp
Method
- 01
Mix the salsa anticuchera.
Whisk together the ají panca paste, red wine vinegar, 2 tablespoons of the neutral oil, garlic paste, cumin, oregano, soy sauce, and black pepper. Let it sit on the counter while you prep the rest so the vinegar can tame the raw garlic.
- 02
Boil the potatoes until tender.
Drop the whole, unpeeled Yukon Gold potatoes into a pot of salted boiling water. Cook for 15 to 20 minutes until easily pierced with a fork but not falling apart, then drain, let cool slightly, and cut into thick wedges.
- 03
Boil the choclo with anise, sugar, and citrus.
In a separate pot of boiling water, add the sugar, anise seeds, lemon juice, and the kosher salt. Drop in the frozen choclo and boil for 10 to 15 minutes until tender. The lemon keeps the kernels bright white, while the anise and sugar coax out the corn's subtle natural flavor. Drain and cut into 2-inch thick rounds.
- 04
Baste and char the choclo.
Heat a cast-iron skillet over medium-high heat. Generously brush the boiled choclo rounds with the salsa anticuchera, place them in the hot pan, and sear for 2 to 3 minutes per side until the marinade caramelizes and the edges blister.
- 05
Sear the potatoes in the residual marinade.
Remove the corn to a platter and leave the leftover ají panca drippings in the skillet. Add the remaining 2 tablespoons of neutral oil and the butter, then lay the potato wedges down in a single layer. Let them sit undisturbed for 3 to 4 minutes to develop a serious golden crust before flipping to brown the other side.
Notes
Sourcing the staples.
Don't bother trying to rehydrate dried chilies on a weeknight. Jarred pasta de ají panca and frozen choclo are staples at local Latin markets and perfectly replicate the authentic flavor profile.
The meat drippings shortcut.
If you are serving these alongside grilled chicken or beef skewers, cook the meat first and sear your potatoes directly in the pan drippings for an unparalleled savory depth.
From Cook Peruvian in America.