Peruvian Anticuchos - Beef Heart Skewers Recipe

Get ready to transport your taste buds straight to the bustling streets of Peru! Today, we're diving into the legendary world of Anticuchos de Corazón, those incredibly flavorful Peruvian beef heart skewers that are a staple of street food culture. If you've never tried beef heart before, don't sweat it – this recipe for anticuchos will turn you into a believer. Cooked correctly, beef heart has a rich, steak-like texture and deep, savory flavor that's absolutely irresistible.
Our definitive Anticuchos de Corazón recipe brings all that big Peruvian flavor right to your kitchen. You'll learn how to transform beef heart into tender, smoky bites, perfectly complemented by classic boiled potatoes, sweet corn, and a vibrant aji amarillo dipping sauce. We've got clear, simple steps, whether you're a seasoned chef or just starting your culinary adventure with offal. So, grab your skewers, fire up the grill (or broiler!), and let's make anticuchos that will impress everyone!

Ingredients

• For the Anticuchos (Beef Heart Skewers):
• 1 ½ - 2 pounds beef heart, trimmed and cut into 1-inch cubes (yields about 15-20 skewers)
• ¼ cup aji panca paste (or alternative, see "Variations" below)
• ¼ cup red wine vinegar
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 tablespoons vegetable oil (plus more for grilling)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 15-20 wooden or metal skewers (if using wooden, soak in water for 30 minutes)
• For the Classic Sides & Sauce:
• 1 ½ pounds small yellow or red potatoes, scrubbed
• 2 ears of corn, husked and cut into 2-inch rounds (or 1 ½ cups frozen corn)
• ¼ cup aji amarillo paste
• 1-2 tablespoons vegetable oil or mayonnaise (optional, for sauce consistency)
• Salt to taste
• 2 tablespoons sliced green onions (scallions), for garnish (optional)
• Lime wedges, for serving (optional)

Directions

1. Trim and Clean the Beef Heart
   1. Place the beef heart on a clean cutting board. Carefully cut it in half, exposing the interior.
   2. Using a sharp knife, meticulously remove any visible fat pads, tough veins, silver skin, and connective tissue. You want clean, lean muscle. Don't be shy; this step is key to tender anticuchos!
   3. Once trimmed, rinse the heart pieces under cold water and pat them thoroughly dry with paper towels.
   4. Cut the trimmed heart into consistent 1-inch cubes. Uniform size ensures even cooking.
2. Mix the Marinade
   1. In a large mixing bowl, combine the aji panca paste, red wine vinegar, minced garlic, ground cumin, dried oregano, 2 tablespoons of vegetable oil, salt, and black pepper.
   2. Whisk everything together until you have a smooth, well-combined marinade.
   3. Taste a tiny bit of the marinade and adjust salt or aji panca to your preference. For a milder flavor, you might reduce the aji panca slightly; for spicier, add a pinch of a hotter chile paste if desired (see "Variations"). The vinegar provides essential acidity to tenderize the meat and brightens the flavors, while the aji panca adds smoky, earthy heat, and the spices bring depth.
3. Marinate the Heart
   1. Add the beef heart cubes to the bowl with the marinade. Toss everything together until every piece of heart is fully coated.
   2. Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 3 hours, or ideally, overnight (up to 12 hours) for the best flavor and tenderness.
4. Food Safety Note: Always marinate meat in the refrigerator. Do not reuse any raw marinade that has touched the raw meat unless you bring it to a rolling boil for at least 5 minutes.
5. Prep Sides (Potatoes & Corn)
   1. While the heart marinates, or about 30 minutes before you plan to cook, prepare your sides.
   2. Place the scrubbed potatoes in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until just tender when pierced with a fork (about 15-20 minutes, depending on size). Drain and let cool slightly, then slice into halves or quarters for serving.
   3. If using fresh corn, add it to the same pot of boiling water for 5-7 minutes until tender. If using frozen corn, boil for 2-3 minutes. Drain and set aside.
   4. For the aji amarillo dipping sauce, whisk the aji amarillo paste with 1-2 tablespoons of oil or mayonnaise (if using for creaminess) and a pinch of salt until smooth. Stir in the sliced green onions if desired.
6. Skewer the Heart
   1. Remove the marinated beef heart from the refrigerator.
   2. Thread 3-4 cubes of beef heart onto each skewer, leaving a small space between each cube. This allows for even cooking and charring.
   3. Ensure the cubes are threaded securely to prevent them from spinning when you turn them on the grill.
7. Grill (or Broil) the AnticuchosFor Gas or Charcoal Grill:
   1. Preheat your grill to high/medium-high heat. Lightly oil the grates to prevent sticking.
   2. Place the skewers on the hot grill. Grill for 2-3 minutes per side, turning frequently, until you achieve nice browned and slightly charred edges.
   3. The total cooking time will be approximately 8-12 minutes, depending on your grill's heat and desired doneness.
8. For Oven Broiler or Grill Pan:
   1. Position an oven rack about 6 inches from the broiler element. Preheat the broiler on high.
   2. Arrange the skewers on a sturdy baking sheet lined with foil (for easy cleanup).
   3. Broil for 3-4 minutes per side, turning until browned and slightly charred. Watch carefully to prevent burning.
9. Basting Note: You can lightly baste the anticuchos with a small amount of fresh oil or boiled reserved marinade during the last few minutes of cooking for extra flavor and moisture.
10. How to Tell When Beef Heart Is Done (and Not Tough)The secret to tender anticuchos is not to overcook them!
    1. Appearance: Look for beautifully browned and slightly charred edges. The interior should still be juicy and slightly pink in the very center, not grey and dry.
    2. Texture: When you press a piece with tongs, it should have a slight bounce and give, not be rock hard.
    3. Internal Temperature: For food safety, beef heart should reach an internal temperature of 145°F (63°C) for medium-rare to 160°F (71°C) for medium. Overcooking past this point will make it chewy.
11. Troubleshooting:
    1. Too tough? Likely overcooked. Next time, cook for less time or ensure your cubes are consistently 1-inch.
    2. Grey, grainy interior? Definitely overdone.
    3. Very soft/raw-looking interior? Needs another minute or two per side.