Anticuchos De Corazón

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Prepare the beef heart by trimming away any fat, silver skin, and tough membranes, then cut it into uniform 2-3 cm cubes.

   Ongeveer 15 min

   Tip van de kok: A partially frozen heart is easier to trim and slice cleanly.

2. 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.

   Ongeveer 5 min

3. 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.

   Ongeveer 5 min

   Tip van de kok: The longer you marinate, the more tender and flavorful the meat will be.

4. 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.

   Ongeveer 25 min

5. 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.

   Ongeveer 10 min

   Tip van de kok: Soaking skewers prevents them from burning on the grill.

6. 6

   Preheat a grill or grill pan to medium-high heat and brush the grates with a little oil.

   Ongeveer 5 min

7. 7

   Place the skewers on the hot grill and cook for 3-4 minutes per side, until cooked through with a slight char.

   Ongeveer 8 min

   Tip van de kok: Avoid overcooking the heart, as it can become tough.

8. 8

   During the last minute of cooking, brush the skewers with the reserved marinade.

   Ongeveer 1 min

9. 9

   Serve the hot anticuchos immediately with the boiled potatoes and optional cooked corn.

   Ongeveer 1 min