Peruvian Anticuchos Recipe
Anticuchos are a beloved traditional Peruvian street food, featuring tender marinated beef heart skewers grilled to perfection. The spicy ají panca marinade is beautifully balanced by the savory heart, creating a unique and unforgettable flavor experience.
Ingredients
- 1 lb beef heart trimmed and cut into 1-inch cubes
- 2 tbsp aji panca paste
- 2 tbsp red wine vinegar
- 4 cloves garlic minced
- 1 tsp ground cumin
- 0.5 tsp dried oregano
- 1 tsp salt or to taste
- 0.5 tsp black pepper or to taste
- 2 tbsp vegetable oil
- 8 wooden skewers soaked in water
Instructions
- Prepare the marinade: In a large bowl, combine ají panca paste, red wine vinegar, minced garlic, ground cumin, dried oregano, salt, black pepper, and vegetable oil. Mix well.
- Marinate the beef heart: Add the trimmed and 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 flavors to meld.
- Skewer the meat: Thread the marinated beef heart cubes onto the soaked wooden skewers, typically 3-4 pieces per skewer.
- Preheat grill: Preheat your grill (charcoal or gas) to medium-high heat.
- Grill Anticuchos: Place the skewers on the hot grill. Cook for 2-3 minutes per side, turning frequently, until the beef heart is nicely charred on the outside and cooked through but still tender on the inside. Be careful not to overcook, as it can become tough.
- Serve immediately: Serve the hot Anticuchos with boiled potatoes and grilled corn, often drizzled with an extra ají panca sauce or lime wedges.
Notes
For best flavor, marinate the beef heart overnight. If beef heart is unavailable, you can substitute with beef sirloin or chicken thigh, though the traditional flavor will differ slightly. Serve with boiled yellow potatoes (papa amarilla) and grilled corn for an authentic Peruvian meal. A side of Ocopa sauce or additional ají panca sauce is also a great addition.