Anticuchos De Corazón
A classic Peruvian street food featuring tender beef heart marinated in a smoky chili sauce and grilled to perfection. Served with boiled potatoes, this dish is a flavorful and authentic appetizer.
An original recipe by Forkin
- Total time
- 3 hr
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
anticuchos
- 500 gbeef heart, trimmed and cut into 2-3 cm cubes
- 4 tbspají panca paste
- 3 tbspred wine vinegar
- 2 tbspvegetable oil
- 4 clovegarlic, minced
- 1 tspground cumin
- 1 tspdried oregano
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
for serving
- 4 pcspotato, medium-sized
- 1 cuplarge-kernel corn, cooked(optional)
Equipment
grill · tongs · skewers · pot · large bowl · cutting board · knife · whisk
The method
Step by step
- 1
Prepare the beef heart by trimming away any fat, silver skin, and tough membranes, then cut it into uniform 2-3 cm cubes.
About 15 min
Cook’s note: A partially frozen heart is easier to trim and slice cleanly.
- 2
In a large non-reactive bowl, whisk together the ají panca paste, red wine vinegar, vegetable oil, minced garlic, ground cumin, dried oregano, salt, and black pepper.
About 5 min
- 3
Add the beef heart cubes to the marinade and toss until every piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
About 5 min
Cook’s note: The longer you marinate, the more tender and flavorful the meat will be.
- 4
Place the potatoes in a pot, cover with cold salted water, and bring to a boil. Cook until fork-tender, about 20-25 minutes, then drain.
About 25 min
- 5
If using wooden skewers, submerge them in water for at least 30 minutes. Thread the marinated beef heart cubes onto the skewers, reserving leftover marinade for basting.
About 10 min
Cook’s note: Soaking skewers prevents them from burning on the grill.
- 6
Preheat a grill or grill pan to medium-high heat and brush the grates with a little oil.
About 5 min
- 7
Place the skewers on the hot grill and cook for 3-4 minutes per side, until cooked through with a slight char.
About 8 min
Cook’s note: Avoid overcooking the heart, as it can become tough.
- 8
During the last minute of cooking, brush the skewers with the reserved marinade.
About 1 min
- 9
Serve the hot anticuchos immediately with the boiled potatoes and optional cooked corn.
About 1 min
Keep it good
Store leftover skewers and potatoes in an airtight container in the refrigerator.
Reheat skewers briefly on a hot grill or in a pan until just warmed through.