Entree: Bolivia – Central Culinary Region – Anticucho (Bolivian grilled marinated skewers traditionally made with beef heart)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 8 min

Additional 4 hrs

Total 4 hrs 20 min

Ingredients

- 2 lb (900 g) beef heart, trimmed of fat and membrane, cut into 1–1½ inch pieces (approx. 32–36 pieces)
- 1/2 cup (120 ml) red wine vinegar
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 g) aji panca paste (or substitute with mild red chile paste)
- 1 tbsp (15 g) aji amarillo paste (optional, for heat and color)
- 4 cloves garlic, minced (about 0.7 oz / 20 g)
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) dried oregano
- 1 tsp (6 g) coarse salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) low-sodium soy sauce (or salt to taste)
- 12 wooden skewers, soaked in water 30 minutes (or metal skewers)
- 1 lb (450 g) small boiled potatoes (such as Peruvian papa or Yukon Gold), to serve
- 1 cup (160 g) cooked corn kernels or cancha (toasted maize), to serve
- Lime wedges, for serving

Instructions

1. In a bowl whisk together vinegar, vegetable oil, aji panca paste, aji amarillo paste if using, garlic, cumin, oregano, soy sauce, salt, and pepper until smooth to make the marinade.
2. Place the beef heart pieces in a shallow dish or resealable bag and pour the marinade over them. Massage the marinade into the meat, cover, and refrigerate for at least 4 hours or overnight for best flavor.
3. Preheat a grill or heavy skillet to high heat. Thread the marinated beef heart pieces onto skewers, leaving a small gap between pieces to allow even cooking.
4. Grill the skewers over high heat, turning occasionally, until well-charred at the edges but still slightly pink inside, about 6–8 minutes total depending on heat and piece size. Baste with reserved marinade once while cooking.
5. Remove from heat and let rest 2 minutes. Serve anticuchos hot with boiled potatoes, cooked corn or cancha, and lime wedges for squeezing over the skewers.