How to cook Anticuchos Peruvian Grilled 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.

Place the pieces of beef heart in a glass or ceramic tray.

Soak the dried chilies in hot water until they are soft, then devein and remove the seeds (optional).

Blend the red wine vinegar, garlic, ajipanca or dried chili, and all other ingredients with 0.5 cup of oil until you have a soft paste.

Pour the marinade over the pieces of beef heart and distribute evenly to ensure all pieces are well covered. Cover and let sit in the refrigerator for about 30 minutes.

Soak thick bamboo skewers in water to prevent burning on the grill.

Use a charcoal grill and ensure the coals are very hot before starting.

Skewer 3-4 pieces of beef heart on each skewer so that the meat lays flat. Save the rest of the marinade in a small bowl and mix in the remaining oil for basting.

Tie pieces of fresh corn husk with string to create a brush for basting, soaking dry husk in warm water to make it flexible if needed.

Once the grill is hot, place the anticuchos flat on the grill and baste generously with the leftover marinade and oil mix.

Cook the anticuchos for about 1.5 minutes on each side, turning continuously and basting to avoid drying out. Medium or medium well is preferred.

Simultaneously, place the corn and boiled potatoes on the grill, basting them with the marinade as well.

Serve three skewers per plate, accompanied by one piece of corn and one potato, served hot.

Cooking Techniques

Equipment Needed

Spice Level: