Traditional Anticuchos de Corazón

Ingredients

• 2 pounds Beef heart, cleaned and cut into 1-inch cubes
• 0.5 cup Aji Panca paste
• 0.5 cup Red wine vinegar
• 4 cloves Garlic, finely minced
• 1 tablespoon Dried oregano
• 1 teaspoon Ground cumin
• 0.25 cup Vegetable oil
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 4 medium Boiled potatoes, sliced(optional)
• 2 ears Corn on the cob, cut into rounds(optional)

Instructions

1. 1

   Thoroughly clean the beef heart by removing all fat, veins, and membranes until only the lean muscle remains.

2. 2

   In a large glass bowl, whisk together the aji panca paste, red wine vinegar, minced garlic, oregano, cumin, salt, and pepper to create the marinade.

3. 3

   Add the cubed beef heart to the marinade, ensuring every piece is well coated. Cover and refrigerate for at least 4 hours, though overnight is preferred for best flavor.

4. 4

   If using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill.

5. 5

   Thread 3 to 4 pieces of marinated heart onto each skewer, leaving space at the bottom to handle them.

6. 6

   Preheat a grill or griddle to high heat and lightly brush with oil.

7. 7

   Grill the skewers for about 2-3 minutes per side. While cooking, brush them frequently with the remaining marinade mixed with a little extra oil.

8. 8

   Serve immediately while hot, traditionally accompanied by boiled potatoes and slices of Peruvian corn.