From the Streets of Lima: Sizzling Peruvian Garlic & Chile Beef Heart Skewers (Anticuchos de Corazón)
Details
Experience the heart and soul of Peruvian street food with these sizzling beef heart skewers. Marinated in a potent blend of garlic, spicy ají panca chile, and vinegar, Anticuchos de Corazón are grilled to smoky perfection. A must-try for adventurous foodies and garlic lovers!
Ingredients
*For Serving (Optional)
Instructions
Prepare the Heart
Carefully trim the beef heart, removing any tough sinew, silver skin, and excess fat. Cut the cleaned meat into uniform cubes, approximately 1 to 1.5 inches in size.
Make the Garlic Marinade
In a large, non-reactive bowl, whisk together the ají panca paste, red wine vinegar, minced garlic, cumin, oregano, vegetable oil, pepper, and salt until you have a smooth, homogenous marinade.
Marinate the Meat
Add the beef heart cubes to the marinade, ensuring every piece is thoroughly coated. Cover the bowl and let it marinate in the refrigerator for at least 3-4 hours, or preferably overnight for the deepest flavor.
Skewer the Meat
Once marinated, thread 3 to 4 cubes of the beef heart onto each skewer. Reserve the leftover marinade for basting.
Grill the Anticuchos
Preheat your grill to a medium-high heat. Place the skewers on the hot grill. Cook for about 3-4 minutes per side, turning occasionally. As they cook, brush them with the reserved marinade to keep them moist and add another layer of flavor. The anticuchos are done when they are nicely charred on the outside but still tender inside.
Serve
Serve the anticuchos hot, straight from the grill. They are traditionally accompanied by grilled potato slices and a piece of Peruvian corn. Offer a spicy chili sauce on the side for dipping.
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