Bolivian Grilled Beef Heart Skewers

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A beloved Bolivian street food originally from the Andean highlands, these grilled beef heart skewers are marinated in aji amarillo, garlic, cumin, and vinegar, then charred over hot coals. They are traditionally served with boiled potatoes, mote (Andean corn), and a fiery llajwa salsa for a hearty, deeply flavored plate.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 18 gFat
• 6 gSaturated Fat
• 32 gCarbs
• 4 gFiber
• 3 gSugar
• 35 gProtein
• 620 mgSodium
• 980 mgPotassium
• 65 mgCalcium
• 7 mgIron
• 18 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the marinade and beef

• 2 lbs beef heart, trimmed of fat and silver skin
• 3 tablespoons aji amarillo paste
• 1 large red onion, thinly sliced
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup red wine vinegar
• 2 tablespoons vegetable oil
• 2 bay leaves
• 1 teaspoon fine salt

For grilling

• 8 bamboo or metal skewers
• 1 tablespoon vegetable oil for brushing

To serve

• 4 medium russet potatoes, peeled and boiled
• 2 cups cooked mote or canned hominy, warmed
• 1 cup llajwa (tomato-locoto salsa)
• 1 lime, cut into wedges

Directions

1. Trim the beef heart thoroughly, removing all fat, silver skin, valves, and tough membranes, then cut into 1-inch cubes and place in a non-reactive bowl.
2. In a small bowl, whisk together the aji amarillo paste, sliced onion, garlic, cumin, oregano, black pepper, red wine vinegar, oil, bay leaves, and salt until smooth and well combined.
3. Pour the marinade over the beef heart and toss until every piece is evenly coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
4. If using bamboo skewers, soak them in water for 30 minutes. Thread 5 to 6 cubes of marinated heart onto each skewer, folding each piece gently so it cooks evenly.
5. Preheat a charcoal grill or grill pan to high heat. Lightly brush the skewers with oil and place directly over the hottest part of the grill.
6. Grill the skewers for 3 to 4 minutes per side, turning frequently, until the exterior is deeply charred and the interior is just cooked through but still juicy.
7. Meanwhile, warm the boiled potatoes and mote, and spoon the llajwa into a small serving bowl.
8. Serve the hot skewers immediately alongside the potatoes, mote, and llajwa, with lime wedges for squeezing over the meat.

Cook’s Notes

• Ask your butcher for beef heart a day in advance, as it is a specialty cut most often found at Latin American markets.
• Do not skip the long marination – it tenderizes the heart and allows the spices to penetrate the meat.
• For an authentic smoky flavor, cook over mesquite or hardwood charcoal rather than gas if possible.
• Traditional llajwa uses locoto chilies, which are spicier than jalapeños; substitute habaneros if locotos are unavailable.
• Cook the skewers hot and fast – overcooking makes the heart tough and chewy rather than tender and juicy.

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