📝 About This Recipe
Transport your senses to the vibrant streets of Peru with these iconic beef heart skewers, a masterpiece of Andean street food. Marinated in a smoky, spicy blend of Aji Panca paste, cumin, and vinegar, the lean beef heart transforms into a tender, flavor-packed delicacy that rivals the finest steaks. Grilled over high heat to achieve a perfect char, these skewers offer a unique texture and a rich, savory depth that is truly unforgettable.
🥗 Ingredients
The Meat
- 2 pounds Beef Heart (cleaned of all fat and silver skin, cut into 1-inch cubes)
The Marinade
- 1/2 cup Aji Panca Paste (Peruvian mild red pepper paste)
- 1/2 cup Red Wine Vinegar (high quality)
- 4-6 cloves Garlic (finely minced into a paste)
- 2 teaspoons Ground Cumin (toasted for extra aroma)
- 1 tablespoon Dried Oregano (crushed between palms)
- 1/4 cup Vegetable Oil (plus extra for brushing)
- 2 teaspoons Salt (to taste)
- 1 teaspoon Black Pepper (freshly cracked)
For the Grill and Sides
- 12-16 pieces Bamboo Skewers (soaked in water for 30 minutes)
- 4 large Boiled Potatoes (sliced into thick rounds)
- 2 ears Corn on the Cob (Choclo) (boiled and cut into rounds)
👨🍳 Instructions
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1
Begin by meticulously cleaning the beef heart. Remove all visible fat, connective tissue, and veins until you are left with pure, lean muscle meat.
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2
Slice the cleaned heart into 1-inch cubes or slightly flattened rectangles. Consistency in size is key for even cooking.
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3
In a large glass bowl, whisk together the Aji Panca paste, red wine vinegar, minced garlic, cumin, oregano, salt, and pepper.
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4
Slowly whisk in the 1/4 cup of vegetable oil to emulsify the marinade.
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5
Add the beef heart pieces to the marinade, ensuring every piece is thoroughly coated. Cover and refrigerate for at least 4 hours, though overnight is highly recommended for maximum tenderness.
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6
While the meat marinates, soak your bamboo skewers in water to prevent them from burning on the grill.
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7
Thread 3-4 pieces of marinated heart onto each skewer. Do not discard the leftover marinade; pour it into a small bowl.
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8
Prepare a basting liquid by mixing the leftover marinade with an additional 2 tablespoons of oil.
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9
Preheat your grill to high heat (around 450°F). You want a searing heat to get that signature street-food char.
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10
Place the skewers on the hot grill. You should hear a vigorous sizzle immediately.
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11
Grill for about 2-3 minutes per side. Use a brush (traditionally made of corn husks) to generously baste the meat with the marinade mixture as it cooks.
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12
While the meat is grilling, place the boiled potato slices on the edge of the grill to lightly brown and absorb some of the smoky flavor.
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13
Cook the heart to medium-rare or medium. Overcooking beef heart will make it tough and rubbery; it should still be slightly springy to the touch.
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14
Remove from the grill and let the skewers rest for 2 minutes to allow the juices to redistribute.
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15
Serve immediately while piping hot, accompanied by the grilled potatoes and corn.
💡 Chef's Tips
Cleaning the heart is the most important step; any leftover fat or valves will be chewy and unpleasant. If you can't find Aji Panca, a mix of mild ancho chili powder and a touch of smoked paprika can work as a substitute, though the flavor will differ. Never cook beef heart past medium; the lean nature of the muscle means it toughens quickly once well-done. For an authentic touch, use a brush made of tied corn husks to baste the meat while it's on the grill.
🍽️ Serving Suggestions
Serve with a side of Aji Amarillo sauce for a creamy, spicy kick. Pair with a cold glass of Chicha Morada (Peruvian purple corn drink) or a crisp Pilsner beer. Accompany with 'Salsa Criolla' (pickled red onion and lime salad) to cut through the richness of the meat. Traditional sides include boiled golden potatoes and large-kernel Andean corn (Choclo).