Peruvian Anticucho Skewers
A classic Peruvian street food, Anticucho de Corazón features tender pieces of marinated beef heart, grilled to smoky perfection on skewers. The rich, spicy, and tangy marinade, primarily made with aji panca paste, gives this dish its distinctive flavor.
Ingredients
- 1.5 lb beef heart trimmed and cut into 1-inch cubes
- 0.5 cup red wine vinegar
- 4 Tbsp aji panca paste
- 4 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 2 Tbsp vegetable oil plus more for brushing skewers
Instructions
- In a large bowl, combine the red wine vinegar, aji panca paste, minced garlic, ground cumin, dried oregano, salt, black pepper, and 2 tablespoons of vegetable oil. Mix well.
- Add the cubed beef heart to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- Preheat your grill to medium-high heat. Lightly brush the grill grates with oil.
- Thread the marinated beef heart cubes onto the skewers. Do not pack them too tightly.
- Grill the anticuchos for 3-5 minutes per side, brushing occasionally with any leftover marinade (ensure it's boiled first if brushing at the end, or use fresh oil) or just a little oil, until they are cooked through and slightly charred.
- Serve the Peruvian Anticucho hot, traditionally with boiled potatoes and a side of rocoto sauce or a simple lime wedge.
Notes
For a milder flavor, reduce the amount of aji panca. If beef heart is unavailable, beef sirloin or flank steak can be used, though the texture and traditional flavor will differ. Serve with boiled potatoes, rocoto sauce, and choclo (Peruvian corn) for an authentic experience.