📝 About This Recipe
A refined interpretation of Peru’s most iconic street food, this dish elevates humble beef heart to the heights of Latin American fine dining. Marinated in a complex infusion of smoky ají panca, fermented chicha de jora, and aromatic spices, the heart is seared over high heat to achieve a buttery, steak-like tenderness. Served with a silky sweet potato purée and a vibrant chimichurri, it represents the soulful intersection of Pre-Columbian tradition and modern culinary precision.
🥗 Ingredients
The Heart
- 1.5 lbs Beef Heart (cleaned of all fat and connective tissue, cut into 1-inch cubes)
The Marinade (Adobo)
- 1/2 cup Ají Panca Paste (authentic Peruvian sun-dried red chili paste)
- 6 cloves Garlic (microplaned into a fine paste)
- 1/4 cup Chicha de Jora (Peruvian fermented corn beer; substitute with malt vinegar if unavailable)
- 2 tablespoons Red Wine Vinegar
- 1 tablespoon Dried Oregano (toasted and crushed)
- 1 teaspoon Ground Cumin (freshly toasted)
- 1 teaspoon Smoked Paprika (pimentón de la Vera)
- 1/4 cup Vegetable Oil (neutral oil for emulsification)
The Accompaniments
- 2 large Camote (Sweet Potato) (roasted and passed through a fine mesh sieve)
- 1/4 cup Huacatay (Peruvian Black Mint) (fresh leaves, finely chiffonaded for garnish)
- 1 ear Choclo (Peruvian Corn) (boiled in anise and sugar water, kernels removed)
- 1 pinch Maldon Sea Salt (for finishing)
👨🍳 Instructions
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1
Begin by meticulously cleaning the beef heart. Remove every trace of silver skin, fat, and interior valves until you have only deep red, lean muscle. Cut into uniform 1-inch cubes for even cooking.
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2
In a medium glass bowl, whisk together the ají panca paste, garlic paste, cumin, oregano, smoked paprika, chicha de jora, and red wine vinegar until smooth.
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3
Slowly drizzle in the vegetable oil while whisking to create a thick, emulsified marinade. Season with a generous pinch of salt and black pepper.
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4
Submerge the beef heart cubes in the marinade, ensuring every surface is coated. Cover and refrigerate for at least 12 hours, though 24 hours is preferred for maximum tenderness.
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5
If using bamboo skewers, soak them in water for at least 1 hour to prevent burning. For a fine dining presentation, use polished stainless steel skewers.
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6
Prepare the sweet potato purée by blending the roasted camote with a touch of lime juice and butter until silk-smooth. Keep warm in a small saucepan.
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7
Remove the meat from the refrigerator 30 minutes before cooking to bring it to room temperature. Thread 3-4 cubes onto each skewer, leaving space between them for airflow.
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8
Prepare a charcoal grill to high heat. You want the coals to be glowing white-hot to achieve a rapid sear.
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9
Place skewers on the grill. Sear for 2-3 minutes per side. While cooking, use a brush made of corn husks (or a standard pastry brush) to baste the meat with the leftover marinade mixed with a little extra oil.
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10
The goal is a charred, caramelized exterior and a medium-rare interior (internal temperature of 130°F/54°C). Do not overcook, or the heart will become rubbery.
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11
Let the skewers rest for 3 minutes on a warm plate to allow juices to redistribute.
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12
To plate, swipe a generous spoonful of sweet potato purée across a matte black plate. Position two skewers elegantly over the purée.
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13
Scatter a few kernels of choclo around the plate and garnish with the huacatay and a sprinkle of Maldon sea salt.
💡 Chef's Tips
Always clean the heart thoroughly; the 'iron' taste people fear comes from poor trimming. Use Chicha de Jora if possible—its unique fermentation provides an acidity that vinegar cannot replicate. Don't skip the resting period; it's essential for maintaining the tender texture of the muscle. If you don't have a grill, use a heavy cast-iron skillet on high heat to mimic the charcoal sear. Baste frequently during the sear to build up a lacquered crust of spices.
🍽️ Serving Suggestions
Pair with a robust Malbec or a smoky Mezcal Negroni to complement the charred notes. Serve alongside a side of 'Salsa Criolla' (pickled red onions and lime) to cut through the richness. A cold glass of Chicha Morada (purple corn drink) is the traditional non-alcoholic pairing. Follow this dish with a light lime sorbet to cleanse the palate from the intense spices.