Beef Heart Skewers (Anticuchos de Corazón)
Smoky grilled beef heart marinated in vinegar and ají panca chiles, a Peruvian street food classic.
Dietary
Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover
Beef heart is trimmed of silverskin, cubed, and steeped in a tangy blend of vinegar, garlic, cumin, and ají panca paste until deeply seasoned. Skewered and grilled over high heat, the meat turns tender with a charred, spicy crust. Serve with boiled potatoes and choclo for a traditional Peruvian anticuchos plate.
Ingredients
- 2 pounds beef heart, trimmed of silverskin and fat, cut into 1 1/2-inch cubes
- 1/2 cup ají panca paste
- 1/4 cup red wine vinegar
- 1/4 cup vegetable oil
- 6 cloves garlic, minced
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground achiote (annatto)
- 12 bamboo skewers, soaked in water 30 minutes
- 1/4 cup vegetable oil, for basting
Method
-
Trim the beef heart of any silverskin, fat, and connective tissue, then cut the meat into 1 1/2-inch cubes.
-
In a large bowl, whisk together the ají panca paste, red wine vinegar, vegetable oil, garlic, cumin, oregano, salt, pepper, and achiote until smooth.
-
Add the cubed heart to the marinade and toss to coat evenly. Cover and refrigerate at least 8 hours, or overnight for best flavor.
-
Remove the meat from the refrigerator and let sit at room temperature for 20 minutes before skewering.
-
Thread the marinated heart cubes onto the soaked bamboo skewers, about 4 to 5 pieces per skewer, leaving a little space between pieces.
-
Preheat a grill or grill pan to high heat, about 450°F.
-
Grill the skewers, turning and basting with the reserved vegetable oil, until charred on the outside and cooked to medium, about 8 to 10 minutes total.
-
Transfer skewers to a platter and let rest 3 minutes before serving with boiled potatoes and grilled choclo, if desired.
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Beef Heart Skewers (Anticuchos de Corazón)
Beef heart is trimmed of silverskin, cubed, and steeped in a tangy blend of vinegar, garlic, cumin, and ají panca paste until deeply seasoned. Skewered and grilled over high heat, the meat turns tender with a charred, spicy crust. Serve with boiled potatoes and choclo for a traditional Peruvian anticuchos plate.
8 hr 30 min 6 servings 285 cal
Ingredients
- 2 pounds beef heart, trimmed of silverskin and fat, cut into 1 1/2-inch cubes
- 1/2 cup ají panca paste
- 1/4 cup red wine vinegar
- 1/4 cup vegetable oil
- 6 cloves garlic, minced
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground achiote (annatto)
- 12 bamboo skewers, soaked in water 30 minutes
- 1/4 cup vegetable oil, for basting
Method
- 1
Trim the beef heart of any silverskin, fat, and connective tissue, then cut the meat into 1 1/2-inch cubes.
- 2
In a large bowl, whisk together the ají panca paste, red wine vinegar, vegetable oil, garlic, cumin, oregano, salt, pepper, and achiote until smooth.
- 3
Add the cubed heart to the marinade and toss to coat evenly. Cover and refrigerate at least 8 hours, or overnight for best flavor.
- 4
Remove the meat from the refrigerator and let sit at room temperature for 20 minutes before skewering.
- 5
Thread the marinated heart cubes onto the soaked bamboo skewers, about 4 to 5 pieces per skewer, leaving a little space between pieces.
- 6
Preheat a grill or grill pan to high heat, about 450°F.
- 7
Grill the skewers, turning and basting with the reserved vegetable oil, until charred on the outside and cooked to medium, about 8 to 10 minutes total.
- 8
Transfer skewers to a platter and let rest 3 minutes before serving with boiled potatoes and grilled choclo, if desired.