Tender chunks of marinated beef heart threaded on skewers and grilled over charcoal until smoky and caramelized, served with potatoes and aji sauce.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Clean beef heart, removing fat and sinew. Cut into 3cm cubes.
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2
Mix aji panca, vinegar, garlic, cumin, oregano, oil, salt, and pepper.
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3
Marinate beef heart cubes in the mixture for at least 4 hours, preferably overnight.
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4
Thread onto skewers. Grill over high heat 3-4 min per side, basting with marinade.
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5
The heart should be slightly pink inside for best tenderness.
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6
Serve on skewers with boiled potatoes and aji sauce.
Did You Know?
Anticuchos were originally made by enslaved Africans in colonial times using organ meats discarded by Spanish colonizers, transforming scraps into a delicacy.
Chef's Notes
Equipment Tips
- metal skewers
- charcoal grill or grill pan
- mixing bowl
Garnishing
aji sauce
Accompaniments
boiled potatoes, corn
The Story Behind Anticuchos
Anticuchos trace back to pre-Columbian times when Andean peoples grilled skewered meats. During colonization, enslaved Africans and indigenous servants received organ meats as rations and elevated them through marination and grilling. Beef heart anticuchos became street food staples across Bolivia and Peru, now enjoyed by all social classes.
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