Peruvian Beef Hearts

beef heart

🥗Healthier: chicken breast

💰Cheaper: pork

Chicken is leaner, while pork is more affordable.

aji panca paste

🥗Healthier: red bell pepper puree

💰Cheaper: tomato paste

Red bell pepper provides similar color and sweetness.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a mild flavor.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often cheaper.

Butcher the ox hearts, removing the thin wool and hard fat.

Clean the hearts and trim off any stringy or undesirable parts.

Cut the hearts into thick pieces for skewering and thin pieces for grilling.

Prepare the marinade by simmering guo chilies in boiling water for about 10 minutes.

Blend the chilies with red wine vinegar, garlic, black pepper, cumin, cilantro, parsley, and olive oil.

Marinate the heart pieces in the chili mixture overnight in the fridge.

Set up a grill with coals and prepare to cook the potatoes and hearts.

Parboil the potatoes, then fry them in a mixture of olive oil and chili peppers on the grill.

Grill the marinated heart pieces over the hot fire until cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary