Peruvian Anticuchos de Corazón
Smoky grilled beef heart skewers marinated with aji panca, vinegar, garlic, cumin, and oregano.
Equipment
- Grill or grill pan
- Mixing bowl
- Metal or soaked wooden skewers
- Chef's knife
- Instant-read thermometer
Ingredients
Anticuchos
- 1 1/2 lb beef heart trimmed and cut into 1-inch cubes
- 1/4 cup red wine vinegar
- 3 tbsp aji panca paste
- 2 tbsp vegetable oil plus more for the grill
- 1 tbsp minced garlic
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp fine salt
- 1/2 tsp black pepper
- 8 skewers metal or soaked wooden skewers
To Serve
- 2 lb baby potatoes roasted
- 1/2 cup aji amarillo sauce
- 1/4 cup fresh cilantro chopped
- 1 large lime cut into wedges
Instructions
Marinate:
- Whisk vinegar, aji panca, oil, garlic, cumin, oregano, salt, and pepper in a bowl.
- Add the beef heart and toss well. Cover and refrigerate for at least 4 hours or overnight.
Grill:
- Thread the beef onto skewers. Heat a grill or grill pan until very hot and oil the grates.
- Grill the skewers for 2 to 3 minutes per side, turning until charred and cooked to your preferred doneness. Rest briefly.
Serve:
- Arrange the anticuchos with roasted potatoes, aji amarillo sauce, cilantro, and lime wedges.
Notes
- A hot grill is essential for quick browning and tender results.
- For food safety, use an instant-read thermometer and follow the doneness guidance appropriate for your beef.
Nutrition
Calories: 560kcalCarbohydrates: 45gProtein: 40gFat: 25gSaturated Fat: 8gCholesterol: 150mgSodium: 980mgFiber: 6gSugar: 4g