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Traditional Peruvian Anticuchos

Authentic Peruvian street food featuring tender, smoky grilled beef heart skewers marinated in a vibrant blend of aji panca, garlic, cumin, and red wine vinegar.

Prep 45 min Cook 10 min Total 12h 55m Level Intermediate

Serves 6

Ingredients

Beef Heart Preparation

2 lbs Beef heart — Thoroughly cleaned, all fat, valves, and silverskin removed

Anticucho Marinade

0.5 cup Aji panca paste — Available in Latin markets
0.5 cup Red wine vinegar
6 cloves Garlic cloves — Minced or mashed to a paste
1 tablespoon Ground cumin
1 tablespoon Dried oregano — Preferably Peruvian or Mexican, crushed
1.5 teaspoons Salt — Kosher salt
1 teaspoon Black pepper — Freshly ground
0.25 cup Vegetable oil — Plus more for grilling

Basting Liquid

0.25 cup Reserved marinade — Taken from the main batch before adding meat
3 tablespoons Vegetable oil

Instructions

Prepare the beef heart: Using a sharp knife, carefully trim away all exterior fat, connective tissue, and silverskin from the heart. Open the heart and remove all interior veins, valves, and web-like fibers. You should be left with only pure, lean, dark red muscle.
~20 min
Take your time with trimming; any remaining silverskin will be incredibly chewy when cooked.
Slice the cleaned heart muscle into 1.5 to 2-inch chunks that are roughly 1/4 inch thick. Place the pieces in a large, non-reactive bowl.
~10 min
Slicing the meat against the grain helps ensure a tender bite.
In a separate bowl, whisk together the aji panca paste, red wine vinegar, minced garlic, cumin, dried oregano, salt, black pepper, and 1/4 cup of vegetable oil. Reserve 1/4 cup of this mixture in a separate container in the fridge for basting later.
~5 min
Rub the dried oregano between your palms as you add it to release its essential oils.
Pour the remaining marinade over the beef heart pieces. Toss thoroughly to ensure every piece is well-coated. Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight (up to 24 hours).
~5 min
The vinegar in the marinade acts as a tenderizer, making an overnight soak ideal.
If using bamboo skewers, soak them in water for at least 30 minutes before grilling. Thread 3 to 4 pieces of marinated beef heart onto each skewer, piercing them so they lie flat.
~10 min
Leave a little space between pieces to allow the heat to penetrate evenly.
Prepare your grill for high, direct heat. If using charcoal, wait until the coals are glowing red and covered in white ash. Mix the reserved 1/4 cup of marinade with 3 tablespoons of vegetable oil to create the basting liquid.
~15 min
High heat is crucial; heart must be cooked quickly to prevent it from becoming tough.
Brush the grill grates lightly with oil. Place the skewers directly over the high heat. Grill for about 2 to 3 minutes on the first side until deeply charred. Flip, baste generously with the basting liquid, and grill for another 2 to 3 minutes until medium-rare to medium.
~6 min
Traditionally, a brush made from corn husks tied together is used to slap the basting liquid onto the meat, creating bursts of smoke and flavor.
Remove the skewers from the grill and serve immediately.

Anticuchos are traditionally served with thick slices of boiled potato and a spicy rocoto pepper sauce.

Nutrition

280

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

680

Sodium (mg)

160

Cholesterol (mg)

Equipment

Bamboo or metal skewers
Grill (charcoal preferred)
Sharp boning knife
Cutting board
Large mixing bowl
Basting brush (traditionally made from corn husks)

Tips & Storage

Do not overcook the beef heart; it becomes extremely rubbery if cooked past medium.
Aji panca is a mild, smoky Peruvian chili. It is essential for the authentic flavor of this dish and cannot easily be substituted, though a mix of mild chili powder and smoked paprika can work in an absolute pinch.
When threading the meat, fold the flatter pieces over like an accordion so they stay compact and juicy.
Storage: Store leftover skewers in an airtight container in the refrigerator for up to 3 days. Reheat very gently in a skillet or microwave, being careful not to overcook, as the meat will become tough.