Anticuchos de Corazón

Nutrition · per serving

Steps

1. 1

   If using a grill, preheat it to high. If cooking indoors, heat a grill pan or heavy skillet over high heat. In a bowl, combine the ají panca paste, grated garlic, cumin, oregano, red wine vinegar, olive oil, salt, and black pepper. Add the beef heart and mix thoroughly so every piece is coated. Let it marinate for 10 minutes at room temperature while you prepare the sides; beef heart benefits from a short marinade because a long one can make the surface mushy rather than more tender.

   400 g beef heart, trimmed of sinew and cut into 3 cm cubes45 g ají panca paste10 g garlic, finely grated3 g ground cumin1 g dried oregano25 ml red wine vinegar15 ml olive oil4 g fine sea salt1 g freshly ground black pepper
2. 2

   Put the potatoes in a saucepan with cold water to cover, bring to a boil, and cook for 8-10 minutes until just tender but not falling apart. In the last 3 minutes, add the corn kernels to the same pan. Drain well, then toss the potatoes and corn with olive oil and salt. Keeping them fairly dry helps them char instead of steam.

   300 g potatoes, peeled and cut into 2 cm chunks160 g corn kernels10 ml olive oil2 g fine sea salt
3. 3

   Thread the marinated beef heart onto the skewers, packing the pieces snugly but not so tightly that heat cannot circulate. Stir together the extra ají panca paste and water to make a quick basting sauce.

   400 g beef heart, trimmed of sinew and cut into 3 cm cubes4 wooden skewers, soaked if needed10 g ají panca paste20 ml water
4. 4

   Grill the skewers over high heat for 2-3 minutes per side, turning to char the edges evenly, until the heart is just cooked through and still juicy; overcooking makes it firm and dry. In the last 3-4 minutes of grilling, add the potatoes and corn to the grill or pan and cook until lightly blistered and smoky. Brush the skewers once or twice with the ají panca basting sauce as they cook for a glossy, flavorful crust.

   400 g beef heart, trimmed of sinew and cut into 3 cm cubes300 g potatoes, peeled and cut into 2 cm chunks160 g corn kernels10 g ají panca paste20 ml water
5. 5

   Rest the skewers for 2 minutes so the juices settle. Serve hot with the charred potatoes and corn, and finish with chopped parsley.

   5 g fresh parsley, finely chopped

Origin & History

Anticuchos are one of Peru’s most beloved street foods, with roots tracing back to the colonial era when enslaved Africans prepared skewered offal with bold seasonings. Anticuchos de corazón, made from beef heart, became especially iconic in Lima and are still commonly grilled over charcoal and sold from street carts and markets.