Peruvian Pot
Anticuchos de Corazón
Peru's most famous street food. Tender beef heart marinated in ají panca, vinegar, cumin, and garlic, grilled on skewers until smoky and charred. A tradition that dates back to colonial times.
Ingredients
Instructions
- 1
Clean the beef heart by removing any fat, sinew, and the tough outer membrane. Cut into 3cm cubes.
- 2
Prepare the marinade: blend the ají panca paste, vinegar, minced garlic, cumin, oregano, oil, salt, and pepper. Pour over the heart cubes and mix well. Cover and marinate in the refrigerator for at least 4 hours, ideally overnight.
- 3
Thread the marinated heart cubes onto wooden or metal skewers, about 5-6 pieces per skewer. Reserve the remaining marinade for basting.
- 4
Heat a grill or grill pan to very high heat. Grill the skewers for 2-3 minutes per side, basting with the remaining marinade as they cook. The heart should be slightly charred on the outside but still juicy and pink inside.
- 5
Serve hot with boiled potato halves and corn on the cob. Accompany with ají sauce and a squeeze of lime.
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