Dinner · 40 min · peruvian

Anticuchos de Corazón

A Peruvian dinner built around beef heart and ají panca — on the table in 40 minutes.

Ingredients

• 2 lb Beef heart
• 4 Ají panca
• 6 cloves Garlic
• 1/3 cup Red wine vinegar
• 1 tbsp Cumin
• 1 tsp Oregano
• 1/4 cup Vegetable oil
• 1 tbsp Salt
• 4 Boiled potatoes
• 2 ears Choclo corn

Steps

1. Trim the heart of all sinew and fat, then cut into 1.5-inch cubes. Blend the ají panca, garlic, vinegar, cumin, oregano, oil, and salt into a marinade.
2. Marinate the heart at least 4 hours, ideally overnight. The vinegar tenderizes and the ají panca gives the signature smoky-sweet crust.
3. Thread onto soaked skewers, 4 to 5 pieces each, leaving small gaps so the heat circulates.
4. Grill over the hottest coals you can manage 3 minutes per side, basting with leftover marinade, until charred outside and rosy inside.
5. Serve with boiled potatoes and choclo, plus extra ají sauce. Do not overcook — heart goes tough past medium.

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