📝 About This Recipe
Transport your senses to the bustling night markets of Peru with these iconic grilled skewers. Traditionally made with tender beef heart marinated in a smoky, vinegar-based Aji Panca sauce, these skewers are the ultimate expression of Andean street food culture. Expect deeply savory, melt-in-your-mouth meat with a charred, spicy exterior that perfectly balances heat and acidity.
🥗 Ingredients
The Meat
- 2 pounds Beef heart (cleaned of fat and sinew, cut into 1-inch cubes)
The Marinade (Adobo)
- 1/2 cups Aji Panca paste (the essential Peruvian mild red chili paste)
- 6 cloves Garlic (finely minced into a paste)
- 1/2 cups Red wine vinegar (provides the necessary acidic bite)
- 2 teaspoons Dried oregano (crushed between palms)
- 1 tablespoon Ground cumin (toasted for extra aroma)
- 1/4 cups Vegetable oil (plus extra for brushing the grill)
- 2 teaspoons Salt (or to taste)
- 1 teaspoon Black pepper (freshly cracked)
- 1/4 cups Dark beer (optional, for depth and tenderness)
Traditional Accompaniments
- 3 large Yukon Gold potatoes (boiled and sliced into thick rounds)
- 2 ears Corn on the cob (preferably Choclo, cut into 2-inch rounds and boiled)
- 1/2 cups Aji Amarillo sauce (for dipping)
👨🍳 Instructions
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1
Begin by preparing the beef heart. Carefully trim away all white fat, connective tissue, and veins until you are left with pure, lean muscle. Slice the meat into 1-inch cubes or thin bite-sized rectangles.
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2
In a large glass bowl, whisk together the Aji Panca paste, minced garlic, red wine vinegar, cumin, oregano, salt, pepper, vegetable oil, and beer until a smooth, vibrant red marinade forms.
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3
Add the beef heart pieces to the marinade. Massage the liquid into the meat 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 flavor.
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4
If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
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5
Prepare your grill. A charcoal grill is traditional and provides the best smoky flavor, but a gas grill or cast-iron grill pan over high heat will also work. Aim for a high, searing temperature.
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6
Thread 3 to 4 pieces of the marinated meat onto each skewer. Do not discard the leftover marinade; pour it into a small bowl for basting.
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7
Create a basting brush by tying a few corn husks together or use a standard pastry brush. Mix a little extra oil into the reserved marinade.
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8
Lightly oil the grill grates. Place the skewers on the hottest part of the grill. You should hear an immediate, aggressive sizzle.
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9
Grill the skewers for about 2-3 minutes per side. While they cook, generously brush the meat with the reserved marinade to keep it moist and build a flavorful crust.
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10
At the same time, place the boiled potato slices and corn rounds on the cooler side of the grill to char them slightly and pick up the smoky aroma.
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11
The beef heart is best served medium-rare to medium. Avoid overcooking, as the lean meat can become tough. The exterior should be slightly charred while the inside remains tender.
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12
Remove the skewers from the heat and let them rest for 2 minutes. Serve immediately on a large platter with the grilled potatoes, corn, and a side of spicy Aji Amarillo sauce.
💡 Chef's Tips
Clean the heart meticulously; any remaining fat or valves will be chewy and detract from the texture. If you cannot find beef heart, top sirloin or hanger steak is a delicious, albeit less traditional, substitute. Do not skip the marinating time; the vinegar acts as a tenderizer for the dense muscle fibers. Use a high-quality Aji Panca paste; it provides the deep red color and unique smoky-sweet flavor that defines this dish. For a truly authentic touch, use a brush made of corn husks to baste the meat while it sizzles.
🍽️ Serving Suggestions
Pair with a cold glass of Chicha Morada (Peruvian purple corn drink) or a crisp Pisco Sour. Serve alongside a side of Salsa Criolla (pickled red onion relish) to cut through the richness of the meat. Provide extra Aji Amarillo or Rocoto pepper sauce for those who enjoy a higher heat level. Traditionally served as a late-night snack, these are perfect for outdoor summer BBQ parties. Place the skewers directly over a bed of the sliced potatoes so the juices soak into the starch.