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.
Equipment
- Bamboo or metal skewers
- Grill (charcoal preferred)
- Sharp boning knife
- Cutting board
- Large mixing bowl
- Basting brush (traditionally made from corn husks)
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
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 minTake 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 minSlicing 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 minRub 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 minThe 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 minLeave 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 minHigh 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 minTraditionally, 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.
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.