About this Dish
Skewered, marinated beef heart grilled over open flame and served with potato.
History & Origin
Anticuchos trace to pre-Columbian Andean cooking, later adapted with Spanish-introduced beef — the marinade of vinegar, cumin, and aji chili is what defines the Andean style.
IngredientsServes 3
🫀Beef heart, 1kg cleaned and cut into 3cm cubes
🌶️Aji amarillo paste, 3 tablespoons
🧄Garlic, 6 cloves minced
🧂Cumin, 2 teaspoons ground
🍋White wine vinegar, 3 tablespoons
🫒Vegetable oil, 4 tablespoons
🌿Fresh oregano, 2 tablespoons chopped
🥔Medium waxy potatoes, 4 boiled whole and halved
🧂Salt and black pepper, to taste
Method
1
Trim any tough membranes and excess fat from the beef heart, then cut into even 3cm cubes. Rinse under cold water and pat dry with paper towels.2
In a large bowl, mix together the aji amarillo paste, minced garlic, cumin, vinegar, oil, oregano, salt, and pepper to make the marinade. Add the beef heart pieces and toss well to coat evenly.3
Cover the bowl and refrigerate for at least 4 hours, or ideally overnight, so the meat soaks up all the flavors. Soak wooden skewers in water for 30 minutes if using.4
Thread 4 to 5 pieces of beef heart onto each skewer, leaving a small gap between pieces so they cook evenly. Reserve the leftover marinade for basting.5
Grill the skewers over high heat on a charcoal grill or a very hot griddle pan for about 3 to 4 minutes per side. Baste with the reserved marinade as they cook and look for a nice char on the outside while keeping a slight pinkness inside.6
While the anticuchos grill, toss the boiled potato halves in a little oil and place them on the grill for 2 to 3 minutes per side until lightly charred. Serve the skewers immediately alongside the grilled potatoes with extra aji sauce if desired.7
Serve the skewers immediately alongside the grilled potatoes, drizzled with any remaining warm marinade if desired.User Reviews
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