Anticuchos Grilled Marinated Beef Heart Skewers
A popular Peruvian street food of beef heart marinated in aji panca, cumin, and vinegar, then grilled on skewers until charred and tender. Plan ahead: marinate at least 4 hours or overnight.
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Ingredients
- 2 lbs beef heart, trimmed, cubed
- 1/4 cup aji panca paste (jarred, or substitute ancho chile paste)
- 1/4 cup red wine vinegar
- 6 garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 2 tbsp vegetable oil
- 8 oz small yellow potatoes (for serving), boiled, halved
- 8 lime wedges (for serving)
Instructions
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1
Trim any visible fat, sinew, and membrane from the 2 lbs trimmed, cubed beef heart. Cut into 1-inch cubes and place in a large zip-lock bag or bowl.
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2
In a small bowl, whisk together 1/4 cup aji panca paste (jarred, or substitute ancho chile paste), 1/4 cup red wine vinegar, 6 minced garlic cloves, 2 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt, 1/2 tsp freshly ground black pepper, and 2 tbsp vegetable oil to make the marinade.
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3
Pour the marinade over the beef heart, toss to coat evenly, seal, and refrigerate for at least 4 hours or overnight.
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4
If using wooden skewers, soak them in water for 30 minutes. Thread the marinated beef heart cubes onto the skewers, about 4 to 5 pieces each.
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5
Preheat a grill or grill pan to high heat. Grill the skewers for 3 to 4 minutes per side, basting with any remaining marinade, until nicely charred on the outside. The internal temperature should reach 145°F (63°C) for medium - the meat will be slightly pink inside, which is correct for heart.
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6
Serve the anticuchos immediately with 8 oz boiled, halved small yellow potatoes (for serving) and 8 lime wedges (for serving).
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