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Anticuchos de Corazón

Name: Anticuchos de Corazón
Total time: 40 min
Yield: Serves 2
Cuisine: Peru
Ingredients: 400g Beef Heart (or beef round); 2 tbsp Ají Panca Paste (or chili powder); 1 tsp Cumin; 2 cloves Garlic (grated); 3 tbsp Vinegar; 1 tbsp Soy Sauce; 2 Potato; 8 Bamboo skewers

Main Dish

⏱ 40 min

👥 Serves 2

Difficulty ⭐⭐

Spice-marinated beef heart grilled on skewers — a staple of Peru's street stalls.

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📖 The Story Behind This Dish

Anticuchos are skewers with a history said to reach back to the Inca Empire. Their present form is said to have begun in the colonial era, when enslaved Africans made them with cheap beef offal. Beef heart marinated in ají panca (a dried chili), cumin, garlic, and vinegar is grilled over charcoal until smoky — a people's food sold all night at stalls and plazas.

🌆 Where it's eaten: Drawn by charcoal smoke and the scent of spices rising from stalls in a night-time plaza, people line up for a late-night snack.

🥕 Ingredients (serves 2)

Beef Heart (or beef round) 400g
Ají Panca Paste (or chili powder) 2 tbsp
Cumin 1 tsp
Garlic (grated) 2 cloves
Vinegar 3 tbsp
Soy Sauce 1 tbsp
Potato 2
Bamboo skewers 8

👩‍🍳 Instructions

Trim the beef heart of sinew and slice into thin bite-sized pieces.
Mix ají panca paste, cumin, garlic, vinegar, and soy sauce for the marinade.
Marinate the meat in the fridge for at least 2 hours, ideally overnight.
Thread onto skewers and grill over charcoal or under a grill until browned.
Serve with boiled potatoes, brushing with the leftover marinade to finish.

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