- 1 Beef heart
- 1/2 cup Ají Panca Paste
- 1 tablespoon minced garlic
- 1/4 cup red wine vinegar
- 1 tablespoon dried oregano
- 1/2 cup Vegetable Oil
- 1 teaspoon cumin
- 2 Wooden skewers For anticucho
Anticuchos are skewers of meat or grilled beef heart. Although they don’t sound very interesting and much less delicious, the truth is actually the opposite. This dish can be found in both luxury restaurants and on street stalls. The overall sensuous delicacy makes it most effective as an appetizer. Enriched by the ingredients of the Andes, it is usually served with corn or yellow potatoes and a very good mixture of condiments giving these delicious skewers their lovely flavor.
How to Cook Anticuchos
- Wash and remove the veins from the beef heart. Then cut it into 1 1/2 inch cubes.
- In a bowl, combine the ají panca paste, garlic, vinegar, oregano (rubbed between the fingertips), oil, salt, pepper, and cumin powder. Add the cubes of heart and marinate them for about three hours. After that, prepare the remaining mixture to brush over the meat.
- Heat an electric or coal grill to medium heat (grill). Once marinated, string 3 or 4 heart cubes on a anticucho skewer and cook them on the grill until they brown, while brushing them with the remaining marinade. The anticuchos should be juicy inside, not raw or dry.
- Serve with slices of golden potatoes, corn, and chili sauce.
If you love Peruvian food, check out our article on the top 15 Peruvian foods (recipes and photos included).
Photo credit: https://www.carolinescooking.com