Peruvian Beef Heart Skewers (Anticuchos)

🧂 Ingredients

• 700 g Beef heart(Trimmed of all fat, membranes, and excess connective tissue, then cut into 1-inch cubes.)
• 4 tbsp Ají panca paste(Ensure it's a good quality paste for authentic flavor.)
• 120 ml Red wine vinegar(Adds essential tanginess to the marinade.)
• 2 tsp Ground cumin(Toasted cumin seeds ground for best flavor, if possible.)
• 6 cloves Garlic(Minced or finely grated.)
• 1 tbsp Dried oregano(Preferably Mexican oregano for its citrusy notes.)
• 1 tsp Salt(Or to taste.)
• 0.5 tsp Black pepper(Freshly ground.)
• 12 pieces Wooden or metal skewers(If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.)
• 6 medium Boiled potatoes(For serving. Can be quartered or halved.)
• 6 pieces Corn on the cob(Boiled or grilled, cut into 2-3 pieces each for serving.)
• optional Aji amarillo sauce or rocoto sauce(For serving, if desired.)

👨‍🍳 Instructions

1. 1

   Prepare the marinade: In a blender or food processor, combine the ají panca paste, red wine vinegar, minced garlic, cumin, oregano, salt, and black pepper. Blend until smooth and well combined. If the mixture is too thick, you can add a tablespoon of water or more vinegar.

   ⏱️ 10 minutes
2. 2

   Marinate the beef heart: Place the cubed beef heart in a large bowl or a resealable plastic bag. Pour the marinade over the beef heart, ensuring all pieces are evenly coated. Massage the marinade into the meat. Cover the bowl or seal the bag, and refrigerate for at least 3-4 hours, or preferably overnight, to allow the flavors to penetrate and tenderize the meat.

   ⏱️ 3-4 hours (minimum)
3. 3

   Assemble the skewers: Once marinated, thread the beef heart cubes onto the soaked wooden or metal skewers. Aim for about 4-5 cubes per skewer, leaving a small space between each piece to ensure even cooking.

   ⏱️ 15 minutes
4. 4

   Preheat the grill: Prepare your grill for direct, high-heat cooking. If using charcoal, wait until the coals are glowing red with a light ash coating. If using a gas grill, preheat to high, around 230-260°C (450-500°F). Clean and oil the grill grates to prevent sticking.

   ⏱️ 10 minutes
5. 5

   Grill the anticuchos: Place the skewers on the hot grill. Cook for approximately 5-7 minutes per side, turning regularly. Baste the skewers with any leftover marinade or a mixture of oil and ají panca paste during the last few minutes of grilling. The beef heart is done when it has a nice char on the outside and is cooked through but still slightly pink and tender in the center. Avoid overcooking, which can make it tough.

   ⏱️ 10-15 minutes
6. 6

   Serve: Remove the anticuchos from the grill. Serve immediately with the boiled potatoes and corn on the cob. Offer a side of aji amarillo or rocoto sauce for those who like extra spice.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Trimming the beef heart meticulously is crucial for a pleasant texture. Remove all silverskin and excess fat.
• ✓Soaking wooden skewers in water for at least 30 minutes prevents them from burning on the grill.
• ✓Grilling over high heat is essential for achieving a good char while keeping the inside tender. Don't be afraid of a little charring.
• ✓Basting during the final stages of grilling adds moisture and intensifies the flavor. Use leftover marinade or a simple oil-based sauce.
• ✓The longer you marinate, the more tender and flavorful the anticuchos will be. Overnight is ideal.

🔄 Variations

• Anticuchos de Pollo: Substitute chicken thighs cut into bite-sized pieces for beef heart.
• Anticuchos de Pescado: Use firm white fish like monkfish or swordfish.
• Vegetarian Anticuchos: Skewer firm tofu, large mushrooms (like portobello), or chunks of firm vegetables like bell peppers and onions, marinated in a similar spice blend.

🥗 Nutrition

Per serving