Beef Heart Anticuchos
Peru's greatest street skewer, and yes, it is heart: lean, deeply beefy and nothing like as intimidating as it sounds. Vinegar, cumin and aji panca do the rest.
- Total time
- 19 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 9 in the basket.
How you make it
Heat the grill to its highest setting, or a griddle pan over high heat.
Mix the aji panca, vinegar, cumin, garlic, oregano, oil and salt, then toss the trimmed heart cubes through it and leave for 5 minutes.
Thread 4 or 5 cubes onto each skewer, packed snugly but not crushed together.
Grill or griddle for 4 minutes per side, brushing with the leftover marinade after each turn, until charred at the edges.
Check a thick cube reads at least 63C on a thermometer, then rest the skewers for 2 minutes and serve with boiled potatoes and lime.
Read all that and thought “absolutely not”?
Completely fair. Beef Heart Anticuchos is sitting in the Peruvian kitchen right now, it costs nothing, and it will never arrive.
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