Anticuchos De Corazón

Förberedelser

Ingredienser

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Steg för steg

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.

   Cirka 15 min

   Kockens tips: 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.

   Cirka 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.

   Cirka 5 min

   Kockens tips: 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.

   Cirka 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.

   Cirka 10 min

   Kockens tips: 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.

   Cirka 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.

   Cirka 8 min

   Kockens tips: Avoid overcooking the heart, as it can become tough.

8. 8

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

   Cirka 1 min

9. 9

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

   Cirka 1 min