Anticuchos de Corazón

Anticuchos are one of Peru's great street foods — marinated meat grilled on skewers over charcoal braziers by anticucheras who set up at nightfall on street corners across Lima and every Peruvian city. Beef heart (corazón) is the traditional and most celebrated choice: marinated in ají panca, vinegar, cumin, and garlic, it takes on a deeply savoury, slightly smoky flavour with a tender but firm texture quite unlike any other cut. Anticuchos trace their roots to the African Peruvian community who transformed colonial-era offal into a national treasure.

Serves: 4

Ingredients

Anticuchos:

• 700g (1.5 lb) beef heart, cleaned of all fat and sinew, cut into 3 cm (1.2 in) cubes
• 4 tbsp ají panca paste
• 3 tbsp red wine vinegar
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp fine salt
• ½ tsp black pepper
• 2 tbsp neutral oil

Ají Amarillo Sauce:

• 2 tbsp ají amarillo paste
• 2 tbsp mayonnaise
• 1 tbsp lime juice
• Salt to taste

Instructions

1. Rinse the beef heart and pat dry. Trim away any remaining white sinew or fat — the muscle meat is what you want. Cut into 3 cm (1.2 in) cubes.
2. Combine ají panca, vinegar, garlic, cumin, oregano, salt, pepper, and oil in a bowl. Add the heart cubes and mix well to coat. Cover and marinate in the refrigerator for at least 4 hours, or overnight for best results.
3. Soak wooden skewers in water for 30 minutes. Thread 4–5 pieces of heart onto each skewer.
4. Make the ají amarillo sauce by stirring all ingredients together. Refrigerate until needed.
5. Prepare a charcoal grill for high heat, or heat a griddle pan until very hot. Brush grill grates lightly with oil.
6. Grill the skewers for 3–4 minutes per side, basting with any leftover marinade, until nicely charred on the outside but still slightly pink and juicy inside — about 8–10 minutes total. Do not overcook; heart becomes tough if dried out.
7. Serve immediately with the ají amarillo sauce, boiled potatoes, and choclo (large-kernel corn) on the side.

Cook's Notes: Beef heart is available from butchers and South American grocers. Its flavour is milder than you might expect — many people describe cooked heart as intensely beefy with a clean, non-gamey flavour. The long marinade in vinegar tenderises the muscle fibres.