Anticuchos

🛒 Ingredients

• Beef heart 250 g · 300 kcal
• Aji Panca paste 30 g · 30 kcal
• Red wine vinegar 15 g · 5 kcal
• Garlic cloves 10 g · 15 kcal
• Ground cumin 2 g · 5 kcal
• Dried oregano 3 g · 5 kcal
• Vegetable oil 20 g · 180 kcal
• Yellow potatoes, boiled 150 g · 120 kcal

👨‍🍳 Instructions

1. Clean the beef heart by removing any fat, veins, and tough membranes. Cut the heart into 1-inch (2.5 cm) cubes.
2. In a large bowl, combine aji panca paste, red wine vinegar, minced garlic, ground cumin, dried oregano, and 1 tablespoon of vegetable oil. Season generously with salt and pepper.
3. Add the beef heart cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to develop.
4. Thread the marinated beef heart cubes onto wooden skewers. If using charcoal grill, preheat to medium-high heat. If using a stovetop grill pan, heat with the remaining vegetable oil.
5. Grill the anticuchos for 2-3 minutes per side, turning frequently, until they are nicely charred and cooked through but still tender. Brush with any remaining marinade during grilling.
6. Serve the hot anticuchos immediately, typically with boiled yellow potatoes and a spicy aji sauce (optional).