Peruvian Heart Anticuchos (Anticuchos Peruanos de Corazón)

INGREDIENTS

  •  1lb Cubed Randall Lineback Heart

  • 1 cup ají panca paste

  • 1 tbsp garlic paste (you can also use grated or smashed garlic)

  • 3 tbsp red wine vinegar

  • 1 tbsp cumin

  • 1 tbsp crushed dried oregano (dried)

  • 1 tbsp vegetable oil

  • 1 tsp salt

  • 1 tsp ground black pepper

  • Skewers (soak in water for 20-30 minutes before threading the meat on—it’ll help prevent them from catching fire on the grill)

 

PREPARATION

  1. Mix together aji panca, garlic, vinegar, cumin, oregano, oil, salt, and pepper in a small bowl

  2. Using a sharp knife, cut off any white sections that remain on your cubed heart (this doesn’t have to be thorough, just remove any major pieces the butcher may have missed)

  3. Option 1 (cleaner hands): Slide cubes onto your skewers (how many is your choice! …and depends on the size of your skewers.). Lay skewers into a baking dish and pour the sauce over them, moving the skewers around so the sauce gets all over the meat. Cover and place in the refrigerator for 1-2 hours. Shift the skewers once during marinating to make sure you haven’t missed any spots.

  4. Option 2 (aji panca hands): mix cubed heart with aji panca mixture in a bowl. Cover and place in the refrigerator for 1-2 hours. When ready to grill, slide marinated cubes onto your skewers, taking care to save the marinade for basting.

  5. Get your grill (or stovetop griddle) nice and hot. Place the skewers on and baste with remaining sauce. Grill for about 3 minutes, then turn, baste again, and cook for about 3 more minutes (5-7 minutes total). As always, cooking time depends on how hot your grill is. We recommend keeping things a bit pink, so always better to pull them off early, cut into one to see how you’re doing, then put them back on for a minute than it is to overcook them.

 

For serving suggestions and a video (in Spanish) see: Gaston Acurio’s Anticuchos Recipe

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