📝 About This Recipe
Anticuchos are the soul of Peruvian street food, tracing their lineage back to the Inca Empire and refined by African influences during the colonial era. These succulent beef heart skewers are marinated in a bold, smoky blend of Aji Panca chilies, vinegar, and aromatic spices before being seared over an open flame. The result is a tender, steak-like texture with a deep umami profile that transforms a humble cut into a gourmet masterpiece.
🥗 Ingredients
The Meat
- 2 pounds Beef Heart (trimmed of all fat, connective tissue, and silver skin)
The Marinade
- 1/2 cup Aji Panca Paste (mild, smoky Peruvian red chili paste)
- 6 cloves Garlic (finely minced into a paste)
- 1/2 cup Red Wine Vinegar
- 1/4 cup Vegetable Oil (plus extra for brushing)
- 1 tablespoon Dried Oregano (rubbed between palms to release oils)
- 2 teaspoons Ground Cumin
- 2 teaspoons Salt (to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/4 cup Dark Beer (optional, for depth of flavor)
For the Grill & Garnish
- 12-15 pieces Bamboo Skewers (soaked in water for 30 minutes)
- 3 large Yukon Gold Potatoes (boiled and sliced into thick rounds)
- 2 ears Choclo (Peruvian Large-Kernel Corn) (boiled and cut into rounds)
- 1/2 cup Aji Amarillo Sauce (for serving)
👨🍳 Instructions
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1
Prepare the beef heart by removing any hard fat, veins, and the outer membrane. Slice the meat into 1-inch squares, roughly 1/4 inch thick. Ensure pieces are uniform for even cooking.
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2
In a large glass bowl or blender, combine the aji panca paste, minced garlic, red wine vinegar, vegetable oil, cumin, oregano, salt, pepper, and beer. Whisk or blend until the marinade is smooth and emulsified.
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3
Add the beef heart pieces to the marinade, ensuring every piece is thoroughly coated. Cover with plastic wrap and refrigerate for at least 4 hours, though overnight (up to 24 hours) is highly recommended for the best flavor and tenderness.
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4
While the meat marinates, soak your bamboo skewers in water to prevent them from burning on the grill.
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5
Thread 3 to 4 pieces of marinated beef heart onto each skewer. Keep the meat flat so it makes maximum contact with the grill grate. Reserve the leftover marinade.
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6
Prepare a basting liquid by mixing the reserved marinade with an additional 2 tablespoons of vegetable oil. In Peru, a 'brush' is often made by tying corn husks together.
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7
Preheat your grill to high heat (450°F-500°F). If using charcoal, wait until the coals are glowing red and covered with a light grey ash.
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8
Place the skewers on the hot grill. You should hear an immediate sizzle. Grill for about 2-3 minutes on the first side.
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9
Flip the skewers and immediately brush them generously with the basting liquid. The oil will cause small flare-ups, which provide that signature smoky 'street food' char.
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10
Cook for another 2 minutes. The goal is a charred exterior and a medium-rare to medium interior (approx 135°F-145°F). Do not overcook, or the heart will become tough.
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11
While the meat finishes, place the boiled potato slices on the edge of the grill for 1 minute per side to lightly brown them.
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12
Remove the skewers from the grill and let them rest for 2 minutes before serving.
💡 Chef's Tips
Cleaning the heart is the most important step; any remaining fat or valves will be chewy and unpleasant. If you can't find beef heart, this same marinade works beautifully with sirloin tips or chicken thighs. Always use Aji Panca paste rather than powder; the paste has a unique fruity, fermented depth that defines the dish. Do not crowd the skewers on the grill; leave space for the heat and smoke to circulate around the meat. Serve immediately while hot; organ meats lose their silky texture as they cool down.
🍽️ Serving Suggestions
Serve with a side of Huacatay (Peruvian Black Mint) sauce or Aji Amarillo cream for dipping. Pair with a cold glass of Chicha Morada (purple corn drink) to balance the spice. Traditional accompaniments include boiled 'choclo' (large kernel corn) and grilled potato rounds. A crisp Pilsner or a classic Pisco Sour makes for an excellent alcoholic pairing. For an authentic street experience, serve the skewers on a simple piece of parchment paper or a wooden board.