Smoky flavor and a crisp texture that bursts with every bite, shaped by the balance of ají panca and vinegar. It is the essence of Peruvian nighttime street grills, a bold bite that wakes the senses. Daring, rustic, and marked by that charcoal aroma that keeps you coming back.
Wash the beef small intestine inside and out until the water runs clear. Remove excess fat and cut into manageable lengths. If it smells sour or off, discard it: offal is not a place to gamble.
Boil the water with the mint and parboiling salt. Add the intestine and cook for 20 minutes
Turn what you find into an experience you can actually bring to your kitchen.
Mix the ají panca paste, ground garlic, red vinegar, most of the vegetable oil, cumin, black pepper, dried oregano, and marinade salt until you have a red, acidic, glossy paste.
Coat the parboiled intestine with the marinade and let it rest for 15 minutes. It does not need hours: it is already precooked, and the goal is flavor without rubberiness.
Thread the intestine onto skewers and place it over strong grill heat. Grill for 8 to 10 minutes, turning and brushing with the remaining oil, until golden, crisp-edged, and smoky.
Serve the choncholí as soon as it leaves the grill. It should arrive hot, rustic, and crisp; if it waits too long, it loses its street-grill punch.
