Anticuchos de Molleja

Anticuchos are Peru's greatest street food — skewers of marinated offal grilled over charcoal on Lima's nighttime streets. While the beef heart version is most famous, molleja (sweetbreads — the thymus gland) is prized by connoisseurs for its buttery, delicate texture. Anticucheras work the grill from sunset, fanning coals to order.

Serves: 4

Ingredients

Sweetbreads

• 700g (1.5 lb) veal or beef sweetbreads (thymus)
• 1 litre (4 cups) cold water + 1 tbsp salt + 1 tbsp white vinegar (for soaking)

Marinade (anticucho sauce)

• 4 tbsp (60g) ají panca paste (dried red Peruvian chilli paste)
• 1 tbsp ají amarillo paste
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp dried oregano
• 3 tbsp (45ml) red wine vinegar
• 2 tbsp (30ml) vegetable oil
• 1 tsp salt

To serve

• Boiled choclo (Peruvian giant corn) or corn on the cob
• Sliced boiled potato
• Ají amarillo sauce for dipping

Instructions

1. Soak sweetbreads in salted, acidulated cold water for 2 hours. Drain, then blanch in simmering water for 5 minutes. Drain and cool.
2. Peel away any membranes and connective tissue. Cut the sweetbreads into 3-4cm (1.5 in) pieces.
3. Whisk together all marinade ingredients. Add sweetbread pieces, toss to coat, and marinate refrigerated for at least 4 hours or overnight.
4. Thread sweetbreads onto skewers (metal or pre-soaked bamboo). Reserve marinade for basting.
5. Grill over hot charcoal or a very hot gas grill for 3-4 minutes per side, basting with reserved marinade after each turn. The exterior should char at the edges while the inside stays creamy.
6. Serve immediately with choclo and potato, with ají amarillo dipping sauce.

Cook's Notes: Sweetbreads must be soaked and blanched before marinating — this removes blood and firms the texture. Do not overcook; sweetbreads toughen quickly beyond medium. The ají panca marinade can be used identically for beef heart or chicken gizzards.