Anticuchos de Corazón

Anticuchos de corazón — grilled beef heart skewers — are one of Peru's great street foods, sold by anticucheras (vendors) from smoking grills on street corners and at festivals across the country. The dish traces its roots to pre-Columbian times and was later shaped by enslaved Africans in colonial Peru who transformed the offal cuts discarded by Spanish colonizers into something magnificent. Marinated in vinegar, ají panca, and cumin, then charred over hot coals, beef heart becomes tender, smoky, and deeply flavorful.

Serves: 4

Ingredients

• 800g (1.75 lbs) beef heart, trimmed of fat and sinew, cut into 3cm cubes
• Marinade: 4 tbsp ají panca paste, 4 cloves garlic minced, 80ml (1/3 cup) red wine vinegar, 2 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper, 2 tbsp vegetable oil
• Ají amarillo sauce for serving
• Boiled potatoes and corn for serving
• Wooden skewers, soaked in water

Instructions

1. Trim the beef heart carefully, removing all visible fat, sinew, and the tough outer membrane. Cut into uniform 3cm (1.2 in) cubes.
2. Combine all marinade ingredients in a bowl and mix well. Add beef heart, toss to coat thoroughly.
3. Marinate at least 4 hours at room temperature, or ideally overnight in the refrigerator.
4. Thread 4–5 pieces of heart onto each soaked skewer.
5. Grill over very high heat (coals are traditional and preferred) for 3–4 minutes per side. The exterior should be charred and slightly smoky while the interior remains just past pink.
6. Serve immediately with boiled potato, choclo, and ají amarillo dipping sauce.

Cook's Notes: Beef heart is leaner and more densely textured than muscle meat — overcooking makes it tough. Aim for medium, about 60°C (140°F) internal temperature. The vinegar marinade is key to both flavor and tenderizing the dense muscle. Seek ají panca paste at Latin grocery stores.