Traditional Anticuchos de Corazón
Classic Peruvian beef heart skewers marinated in aji panca and vinegar.
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Ingredients
- 2 pounds Beef heart, cleaned and cut into 1-inch cubes
- 1/2 cup Aji Panca paste
- 1/2 cup Red wine vinegar
- 4 cloves Garlic, finely minced
- 1 tablespoon Dried oregano
- 1 teaspoon Ground cumin
- 1/4 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
Thoroughly clean the beef heart by removing all fat, veins, and membranes until only the lean muscle remains.
- 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
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
If using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill.
- 5
Thread 3 to 4 pieces of marinated heart onto each skewer, leaving space at the bottom to handle them.
- 6
Preheat a grill or griddle to high heat and lightly brush with oil.
- 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
Serve immediately while hot, traditionally accompanied by boiled potatoes and slices of Peruvian corn.
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