Anticuchos: A fantastic Peruvian beef heart kabob dish.
I never thought I would eat beef heart until I did. Long story short, my ex-husband from Peru turned me onto lots of Peruvian dishes that I enjoy to this day. This is just one of them.
1 heart of cow or veal, clean and cut in squares (use chicken or beef if you prefer)
½ cup ají panca paste*
1 tablespoon garlic, finely chopped
¼ cup red wine vinegar
1 tablespoon dried oregano
½ cup vegetable oil
1 teaspoon cumin
Sides: (Optional) But soooo goood!
2 Russet potatoes, boiled, peeled, and cut in thick slices
2 Peruvian giant kernel corns, boiled, and cut in thick slices
Aji amarillo paste** mixed with chopped scallions and salt
Before cutting the heart, clean it thoroughly, take out any veins and sinew. Cut in squares of 1 ½ inch by side.
In a bowl, combine ají panca paste, garlic, vinegar, oregano, oil, salt, and cumin. Add the heart cubes, and marinate for at least three hours.
Make a brush with fresh corn husks, to baste the anticuchos.
When ready, thread three or four heart pieces in bamboo skewers, and grill at medium heat, basting with the marinade, using the corn husks brush, until cooked through (about three minutes each side).
Take them off the heat, put on plates, and serve with potatoes, corn, and aji sauce.
* The Spruce Eats ~ Aji Panca is a type of chile pepper that is commonly grown in Peru and frequently used in Peruvian cuisine. It is dark red, mild pepper with a smokey, fruity taste. It's often sold dried or prepared into a paste. You can find the dried peppers and jarred paste in Latin food stores.
**Amazon.com~Aji Amarillo Paste is a yellow pepper with a slightly sweet flavor and plenty of heat.
Get Aji (peppers) from Amazon or your local Latin Market.