Smoky, tender cubes of marinated beef heart grilled over charcoal, basted with a fiery ají panca sauce, served with boiled potato and corn.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: wooden board
Garnishes: ají sauce, lime wedge
Accompaniments: boiled potato, corn on the cob
Instructions
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1
Clean beef heart, remove fat and sinew, cut into 2cm cubes.
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2
Mix ají panca paste, vinegar, garlic, cumin, oil, salt, and pepper. Marinate beef heart at least 2 hours.
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3
Thread marinated cubes onto soaked bamboo skewers.
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4
Grill over high heat for 2-3 min per side, basting with remaining marinade.
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5
Serve immediately with boiled potato and corn on the cob.
Did You Know?
During Mistura, Lima's massive food festival, anticucho vendors sell over 20,000 skewers in a single weekend.
Chef's Notes
Equipment Tips
- charcoal grill or grill pan
- bamboo skewers
- mixing bowl
Garnishing
ají sauce, lime wedge
Accompaniments
boiled potato, corn on the cob
The Story Behind Anticuchos
Anticuchos trace to pre-Columbian Andes where meat was grilled on skewers. During colonialism, Spanish settlers gave offal to enslaved Africans, who transformed beef heart into a beloved delicacy. Today anticuchos are Peru's quintessential street food, sold from carts on every corner.
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