Entree: Peru – Lima / Criollo – Anticuchos (Skewered, marinated and charcoal-grilled beef heart typical of Peruvian street and criollo cuisine)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 4 hrs

Total 4 hrs 30 min

Ingredients

- 2 lb (900 g) beef heart, trimmed and cut into 1–1.5 in (2.5–4 cm) cubes
- 4 tbsp (60 g) aji panca paste
- 2 tbsp (30 g) aji amarillo paste
- 3 tbsp (45 ml) red wine vinegar
- 2 tbsp (30 ml) soy sauce
- 3 tbsp (45 ml) vegetable oil
- 4 cloves (12 g) garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 small red onion, cut into rings (about 4 oz / 115 g)
- 2 tbsp (30 ml) neutral oil for grilling
- Wooden skewers, soaked in water 30 minutes (no measurement required)
- Cooked yellow potatoes and boiled corn on the cob, for serving (no measurement required)

Instructions

1. Prepare marinade: In a nonreactive bowl combine aji panca paste, aji amarillo paste, red wine vinegar, soy sauce, vegetable oil, minced garlic, ground cumin, oregano, salt, and black pepper. Whisk until smooth.
2. Marinate meat: Add beef heart cubes to the marinade and toss to coat thoroughly. Cover and refrigerate at least 4 hours, preferably overnight, turning occasionally so all pieces absorb the marinade.
3. Skewer and rest: Thread marinated beef heart onto soaked wooden skewers, alternating with onion rings if desired. Let skewers sit at room temperature 20–30 minutes before grilling.
4. Grill: Preheat a charcoal or gas grill to medium-high. Brush skewers lightly with neutral oil. Grill anticuchos 3–4 minutes per side, turning until exterior is nicely charred and interior is cooked through but still juicy (internal temp ~135–145°F / 57–63°C depending on preferred doneness).
5. Finish and season: Remove from grill, sprinkle with a pinch of salt and a grind of black pepper. Let rest 3 minutes.
6. Serve: Serve hot with boiled yellow potatoes and corn on the cob, and optional salsa criolla or a spicy aji sauce alongside.