How to make Anticuchos (Peruvian Grilled Beef Heart Kebabs) in 5 easy steps

Trim all the veins, arteries, fat, and connective tissue from the beef heart and rinse thoroughly with water.

Slice the heart meat into pieces that are roughly half an inch thick.

Boil the potatoes until cooked, peel, and cut into thick slices.

Boil the corn until cooked and cut into thick slices.

In a large mixing bowl, mix 1/2 cup of aanka paste, 3/4 cup of red wine vinegar, 2 teaspoons of minced garlic, 1 tablespoon of cumin, and 1 tablespoon of pepper. Add salt to taste and mix thoroughly.

Add the sliced beef heart to the marinade, mix thoroughly, and set aside to refrigerate for 3 hours.

In a blender, add 3 tablespoons of wakai paste, a handful of queso fresco, 1 tablespoon of toasted peanuts, 1 teaspoon of lime juice, and 1 teaspoon of olive oil. Blend and add salt to taste.

Blend 2 tablespoons of Roto paste with 1/2 cup of water and 1 tablespoon of olive oil. Add salt and pepper, then add finely chopped green onions after blending.

Slide 3 or 4 pieces of heart onto each skewer and preheat the grill to medium flame.

Cook the anticuchos over the grill on each side, generously basting with the marinade until medium rare, being careful not to overcook them.

Place the boiled potatoes on the grill and cook for a few minutes until golden brown.

Once all the anticuchos are grilled and cooked, set on a plate alongside sliced potatoes, half corn cobs, wakai sauce, and Roto sauce.

Equipment Needed

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