Tempura Alpaca Tenderloin

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.

Salsa Criolla

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

To Serve

BBQ cutlets brushing with additional marinade. Remove from heat and allow to rest 1 minute before serving. Top each cutlet with salsa criolla.

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