Anticuchos de Corazón (Peruvian Beef Heart Skewers)

🛒 Ingredients

• Beef Heart, trimmed and cubed 175 g · 175 kcal
• Aji Panca paste 20 g · 20 kcal
• Garlic, minced 5 g · 7 kcal
• Red wine vinegar 15 g · 5 kcal
• Ground cumin 1 g · 4 kcal
• Dried oregano 1 g · 2 kcal
• Vegetable oil 18 g · 162 kcal
• Potatoes, boiled 150 g · 115 kcal
• Corn on the cob 80 g · 70 kcal

👨‍🍳 Instructions

1. Clean the beef heart, removing any fat, arteries, or membranes; cut it into 2-3 cm cubes.
2. In a large bowl, combine the aji panca paste, minced garlic, red wine vinegar, ground cumin, dried oregano, and half of the vegetable oil to create the marinade.
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.
4. Thread the marinated beef heart cubes onto skewers, about 3-4 cubes per skewer.
5. Preheat a grill or a heavy-bottomed pan over medium-high heat. Brush the skewers with the remaining vegetable oil.
6. Grill the anticuchos for 2-3 minutes per side, turning frequently, until they are nicely charred on the outside and cooked to your desired doneness, ensuring they remain tender.
7. Serve the Anticuchos de Corazón hot, typically with boiled potatoes and large kernel Peruvian corn (choclo).