📝 About This Recipe
Transport your senses to the bustling night markets of Peru with these iconic grilled beef heart skewers. Marinated in a smoky, zesty blend of Aji Panca chili and vinegar, the meat becomes incredibly tender with a flavor profile that is deeply savory and uniquely Andean. This dairy-free delicacy is the ultimate testament to how humble ingredients can be transformed into a gourmet masterpiece through the magic of open-flame grilling.
🥗 Ingredients
The Meat
- 2 pounds Beef Heart (trimmed of fat and connective tissue, cut into 1-inch cubes)
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 tablespoon Dried Oregano (preferably Mexican or Peruvian)
- 2 teaspoons Ground Cumin
- 1 teaspoon Smoked Paprika
- 2 teaspoons Salt
- 1 teaspoon Black Pepper (freshly cracked)
- 1/4 cup Vegetable Oil (plus extra for basting)
Traditional Accompaniments
- 4 large Yukon Gold Potatoes (boiled and sliced into thick rounds)
- 2 pieces Corn on the Cob (preferably Choclo, boiled and cut into rounds)
- 2 tablespoons Aji Amarillo Paste (for the side dipping sauce)
👨🍳 Instructions
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1
Begin by cleaning the beef heart thoroughly. Use a sharp knife to remove all white silver-skin, fat, and veins until only the deep red muscle remains.
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2
Slice the cleaned heart into 1-inch cubes or slightly flattened rectangles, ensuring they are uniform in size for even cooking.
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3
In a large glass bowl, whisk together the Aji Panca paste, minced garlic, red wine vinegar, cumin, oregano, smoked paprika, salt, pepper, and vegetable oil.
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4
Add the meat to the marinade, tossing well to ensure every piece is thoroughly coated. Cover with plastic wrap and refrigerate for at least 4 hours, though overnight is highly recommended for the best texture.
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5
If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
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6
Thread 3 to 4 pieces of marinated meat onto each skewer. Do not crowd them too tightly; leave a tiny bit of space 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 liquid.
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8
Preheat your grill to high heat (around 450°F). You want a very hot surface to get a good sear without overcooking the interior.
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9
Lightly oil the grill grates. Place the skewers on the grill; they should sizzle immediately.
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10
Grill for 2-3 minutes per side. While they cook, use a brush (traditionally a brush made of corn husks) to liberally baste the meat with the reserved marinade.
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11
Cook until the edges are slightly charred and caramelized, but the center remains medium-rare to medium. Overcooking beef heart will make it tough.
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12
In the final minutes of grilling, place the boiled potato slices and corn rounds on the grill to lightly char them and soak up some smoky flavor.
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13
Remove the skewers from the grill and let them rest for 2 minutes before serving to allow the juices to redistribute.
💡 Chef's Tips
Don't skip the trimming process; removing the tough connective tissue is the secret to a tender bite. If you can't find Aji Panca, a mix of pasilla chili paste and a touch of chipotle can work as a substitute. Always use a high-smoke point oil like vegetable or grapeseed oil for the marinade and basting. For an authentic touch, make a basting brush by tying corn husks together at one end and shredding the other. Avoid cooking past medium; beef heart is very lean and becomes rubbery if well-done.
🍽️ Serving Suggestions
Serve hot on a large platter alongside grilled potatoes and large-kernel Peruvian corn (choclo). Pair with a spicy Aji Amarillo dipping sauce for an extra kick of heat. Enjoy with a cold glass of Chicha Morada (Peruvian purple corn drink) or a crisp Pilsner beer. A side of Salsa Criolla (pickled red onions and lime) provides a bright acidity that cuts through the rich meat. Serve as an appetizer for a BBQ or as a main course with a side of white rice.