Peruvian beef heart skewers marinated in ají panca, grilled quickly until smoky, juicy, and slightly crisp. Served with golden potatoes, corn, and lime, they retain the popular spirit of Lima street-food anticuchos.
Ingredients
- 800 g trimmed beef heart
- 4 tbsp ají panca paste
- 80 ml red wine vinegar
- 80 ml sunflower oil
- 4 cloves garlic
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 1/2 tsp fine salt
- 1/2 tsp ground black pepper
- 600 g waxy potatoes
- 2 pieces precooked sweet corn on the cob
- 2 pieces lime
- 0.5 bunches fresh cilantro
- 8 pieces wooden skewers
Method
- Trim the beef heart, removing any membranes and tough parts, then cut into even, bite-sized pieces; the meat should be clean, dark red, and without visible gristle.
- Crush the garlic, then mix with the ají panca paste, vinegar, oil, cumin, oregano, salt, and pepper to obtain a shiny, deeply fragrant red marinade.
- Coat the meat with the marinade, cover, and let rest in the refrigerator until it takes on a deep red color and a boldly spiced aroma.
- Soak the wooden skewers while the meat marinates, then thread the pieces without crowding them too tightly so the heat can circulate.
- Cook the potatoes in salted water until a knife slides in easily, then drain and let dry so they can brown without falling apart.
- Heat a griddle, cast-iron skillet, or grill very thoroughly; sear the skewers, basting them with marinade, until the edges are charred and the center remains juicy.
- Brown the potatoes and warm the corn on the cob on the same hot surface, so they pick up some of the spiced fat and pan juices.
- Serve the anticuchos immediately with the potatoes, corn, lime wedges, and fresh cilantro; the meat should be steaming, tender to the bite, and boldly seasoned.
Nutrition
Per serving
- Energy
- 608.8 kcal
- Protein
- 45.44 g
- Carbohydrate
- 36.18 g
- Fat
- 32.43 g
- Fibre
- 5.09 g
- Calcium
- 76.93 mg
- Iron
- 3.07 mg
- Magnesium
- 18.65 mg
