Tempura Alpaca Tenderloin
Anticucho is a marinade that is used in Peruvian street food cooked on a wood fred bbq.
2 tablespoons red chilli paste
1 tablespoon yellow chilli paste
1 teaspoon garlic puree
½ teaspoon ground cumin
2 teaspoon red wine vinegar
1 teaspoon malt vinegar
1 teaspoon dark soy
2 tablespoons dark ale beer
1 tablespoon extra virgin olive oil
1 teaspoon ground oregano
Combine all ingredients for marinade, rub onto Alpaca cutlets and marinate overnight.
2 roma tomatoes
2 medium red onions
1 bunch coriander
½ bunch mint
2 tablespoons extra virgin olive oil
2 tablespoons lime juice
1 clove garlic
Deseed tomatoes and slice the flesh into long thin strips.
Slice the onions as thin as possible and place into iced water for 5 minutes
Chop coriander and mint fne. Drain onions from iced water. Combine all ingredients and season well
BBQ cutlets brushing with additional marinade. Remove from heat and allow to rest 1 minute before serving. Top each cutlet with salsa criolla.