📝 About This Recipe
Tracing its roots back to the Inca Empire and refined by African influences in colonial Peru, Anticuchos are the quintessential soul food of Lima's streets. These skewers feature thinly sliced beef heart marinated in a smoky, vinegar-based Aji Panca sauce, then seared over an open flame to achieve a perfect char. The result is a tender, steak-like texture with a deep, earthy spice that defines the vibrant spirit of Peruvian gastronomy.
🥗 Ingredients
The Meat
- 2 pounds Beef Heart (cleaned of fat and connective tissue, sliced into 1-inch cubes or strips)
The Marinade
- 1/2 cup Aji Panca Paste (mild, smoky Peruvian red chili paste)
- 1/2 cup Red Wine Vinegar
- 4-6 cloves Garlic (finely minced into a paste)
- 1 tablespoon Dried Oregano (preferably Peruvian or Mexican)
- 2 teaspoons Ground Cumin
- 1/4 cup Vegetable Oil (plus extra for brushing)
- 1 tablespoon Salt (adjust to taste)
- 1 teaspoon Black Pepper (freshly ground)
Traditional Accompaniments
- 3-4 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 dipping)
👨🍳 Instructions
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1
Begin by preparing the beef heart. Use a sharp knife to meticulously remove all white fat, veins, and silver skin. This is crucial for a tender result. Slice the cleaned meat into 1-inch cubes or 2-inch long thin strips.
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2
In a large glass or ceramic bowl, whisk together the Aji Panca paste, red wine vinegar, minced garlic, cumin, oregano, salt, pepper, and 1/4 cup of vegetable oil until well combined.
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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 maximum flavor penetration.
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4
If using bamboo skewers, soak them in water for at least 30 minutes prior to grilling to prevent them from burning.
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5
Prepare your grill. For the most authentic flavor, use charcoal and wait until the coals are glowing red and covered in light grey ash (medium-high heat).
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6
Thread 3 to 4 pieces of marinated beef heart onto each skewer. Do not crowd them too tightly; leave a tiny bit of space between pieces so the heat can circulate.
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7
Reserve the leftover marinade in the bowl. Mix it with an additional 2 tablespoons of oil to create a basting sauce.
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8
Lightly oil the grill grates. Place the skewers on the grill. You should hear an immediate, aggressive sizzle.
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9
Grill the anticuchos for about 2-3 minutes per side. While they cook, use a brush (or a traditional brush made of corn husks) to generously baste the meat with the reserved marinade.
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10
Look for a slight char on the edges while the center remains juicy and medium-rare to medium. Do not overcook, as heart becomes tough if cooked past medium.
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11
During the last 2 minutes of grilling, place the boiled potato slices and corn rounds on the grill to lightly char them and pick up the smoky flavor.
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12
Remove the skewers from the heat and let them rest for 2 minutes before serving.
💡 Chef's Tips
Clean the heart thoroughly; removing the tough connective tissue is the difference between a chewy dish and a melt-in-your-mouth experience. Don't skip the Aji Panca; it provides the signature deep red color and smoky flavor without being overly spicy. If you cannot find beef heart, you can substitute with beef sirloin or tri-tip, though the flavor profile will change. Use a high-smoke point oil like grapeseed or vegetable oil for basting to avoid acrid smoke flavors. Always serve immediately; anticuchos are best enjoyed piping hot straight from the grill.
🍽️ Serving Suggestions
Serve on a large platter with the grilled potatoes and choclo (corn) arranged on the side. Provide a small bowl of Aji Amarillo Huacatay sauce for those who want an extra spicy, herbaceous kick. Pair with a cold glass of Chicha Morada (Peruvian purple corn drink) to balance the smoky heat. For an alcoholic pairing, a classic Pisco Sour or a crisp Peruvian lager like Cusqueña is perfection. A side of Ensalada Criolla (pickled red onions and lime) adds a bright acidity that cuts through the richness of the meat.