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Loading...A beloved Peruvian street food classic, these tender beef heart skewers are marinated in a vibrant red chili paste, vinegar, and garlic, then grilled over hot coals for a smoky, spicy finish. Traditionally served with boiled potatoes and corn, anticuchos deliver a bold, savory flavor that has made them a favorite from Lima to the Andes.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings4
Yield4 servings (about 8-10 skewers)
Nutrition Facts
Per serving (estimated)
- 365 kcalCalories
- 17 gFat
- 5 gSaturated Fat
- 22 gCarbs
- 3 gFiber
- 2 gSugar
- 32 gProtein
- 620 mgSodium
- 780 mgPotassium
- 55 mgCalcium
- 7 mgIron
- 14 mgVitamin C
- 45 mcgVitamin A
Ingredients
For the marinade
- 3 tablespoons aji panca paste (Peruvian red chili paste)
- 1 tablespoon aji amarillo paste
- 1/4 cup red wine vinegar
- 5 cloves garlic, finely minced
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 2 tablespoons olive oil
- 1 bay leaf, crumbled, plus salt and freshly ground black pepper to taste
For the skewers
- 1.5 lbs beef heart, trimmed of all fat, silver skin, and blood vessels, cut into 1-inch cubes
- 8-10 bamboo skewers, soaked in water for 30 minutes
- 1 tablespoon vegetable oil, for grilling
For serving
- 2 large russet potatoes, peeled and quartered
- 1 cup cooked corn kernels (fresh or canned)
- 1 lime, cut into wedges
- 2 tablespoons chopped fresh parsley or cilantro
Directions
- Prepare the beef heart by trimming away every trace of fat, silver skin, arteries, and valves. Rinse well under cold running water, pat dry with paper towels, and cut into uniform 1-inch cubes, then place them in a nonreactive bowl.
- In a small bowl, whisk together the aji panca paste, aji amarillo paste, red wine vinegar, garlic, cumin, oregano, olive oil, crumbled bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth and well blended.
- Pour the marinade over the heart cubes and toss until every piece is coated. Cover and refrigerate for at least 4 hours, or preferably overnight, turning occasionally so the marinade penetrates evenly.
- Thread the marinated heart cubes onto the soaked bamboo skewers, threading 5 to 6 pieces per skewer and packing them snugly. Reserve any leftover marinade for basting.
- Preheat a grill or grill pan to high heat, around 450 degrees F. Brush the grates lightly with vegetable oil to prevent sticking.
- Grill the skewers for 2 to 3 minutes per side, turning carefully with tongs and basting once with the reserved marinade, until the edges are lightly charred and the centers remain slightly pink for a tender, juicy result.
- Meanwhile, boil the potatoes in salted water until fork-tender, about 15 to 18 minutes, then drain and keep warm. Warm the corn kernels in a small saucepan with a pinch of salt.
- Arrange the skewers on a platter with the boiled potatoes and corn. Squeeze fresh lime juice over the skewers, sprinkle with parsley or cilantro, and serve immediately while hot.
Cook’s Notes
- Source your beef heart from a trusted butcher the day before you plan to cook; freshness is essential for both flavor and texture.
- Do not skip the long marinating time. The vinegar and chili pastes tenderize the meat while building the signature tangy-spicy profile.
- If you cannot find aji panca paste, substitute 2 tablespoons of chipotle in adobo sauce plus 1 teaspoon of sweet paprika, though the result will taste slightly different.
- For an authentic Peruvian touch, serve with a side of huacatay sauce made from black mint, jalapeño, lime, and oil.
- Watch the grill closely. Overcooking turns the heart tough and livery; pull the skewers as soon as the centers show a hint of pink.
- If using wooden skewers, soak them for at least 30 minutes so they do not ignite on the grill.
