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Anticuchos de Corazón
Marinated and grilled skewers of beef heart, a popular street food in Bolivia. The marinade, often featuring vinegar, garlic, cumin, and aji panca, tenderizes the heart and imparts a smoky, savory flavor.
ð§ ææ
- 500 g Beef heart(trimmed and cut into 1-inch cubes)
- 1/2 cup Red wine vinegar
- 4 cloves Garlic(minced)
- 2 tbsp Aji panca paste
- 1 tsp Ground cumin
- 1/2 tsp Dried oregano
- 1 tsp Salt
- 1/2 tsp Black pepper
- 2 tbsp Vegetable oil
- 12 soaked in water Wooden skewers
ðšâð³ äœãæ¹
- 1
In a bowl, combine red wine vinegar, minced garlic, aji panca paste, cumin, oregano, salt, pepper, and vegetable oil. Mix well to create the marinade.
ð¡ ããã®ã³ã: Aji panca paste provides a smoky, mild chili flavor. If unavailable, substitute with a mix of paprika and a pinch of cayenne. - 2
Add the cubed beef heart to the marinade, ensuring all pieces are coated. Cover and refrigerate for at least 2 hours, or preferably overnight.
- 3
Thread the marinated beef heart cubes onto the soaked wooden skewers, leaving a small space between each piece.
- 4
Preheat your grill to medium-high heat. Grill the anticuchos for 6-8 minutes per side, or until cooked through and slightly charred. Baste with any remaining marinade during grilling.
- 5
Serve hot, often with boiled potatoes, corn on the cob, or a spicy salsa (llajwa).
ð¡ ããã®ã³ã
- âSoaking wooden skewers prevents them from burning on the grill.
- âMarinating overnight will result in more tender and flavorful anticuchos.
- âDon't overcook the beef heart, as it can become tough. It should be tender with a slight chew.
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- Marinate with different chili pastes or spices.
- Add chunks of bell pepper or onion to the skewers.