ANTICUCHOS: PERUVIAN BEEF HEARTS!! (HOW TO MAKE)

Go to the market to find beef hearts.

Cut off the fat and clean out the chambers of the beef heart.

Prepare the marinade by boiling 8 dried California chili peppers, cutting off the tops, and removing the seeds.

Blend the boiled chili peppers into a paste.

Combine the chili paste with 1/2 cup aji amarillo paste, 1 tablespoon chopped garlic, 1/4 cup red wine vinegar, 1 tablespoon dried oregano, 1/2 cup vegetable oil, salt, and 1 teaspoon cumin powder in a bowl.

Mix all the marinade ingredients together thoroughly.

Marinate the beef heart pieces in the marinade for 48 hours.

Skewer the marinated beef heart pieces.

Pour the remaining marinade over the skewered beef hearts or boil it for 10 minutes to use as a finishing sauce.

Grill the skewers for approximately 3 minutes on each side, ensuring they do not overcook.

Serve the grilled beef hearts with garlic cilantro rice.

Equipment Needed

Allergens