Anticuchos
Skewered and grilled beef heart marinated in a vibrant blend of vinegar, garlic, and ají panca, a staple of Peruvian street food culture.
Origin & history
Anticuchos date back to the colonial era when enslaved people were given the offal of cattle. They transformed the beef heart into a delicacy by marinating it in Andean spices and grilling it over charcoal, creating a beloved national snack.
Ingredients
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Meat
Marinade
The method
Step by step
- 01
Marinate
4 hrCombine the ají panca, vinegar, garlic, cumin, salt, and pepper in a bowl. Add the beef heart cubes and marinate in the refrigerator for at least 4 hours, preferably overnight, to ensure the meat is tender.
The acidity of the vinegar is crucial for breaking down the tough muscle fibers of the heart.
- 02
Skewer
10 minThread the marinated beef heart cubes onto wooden or metal skewers. Aim for 3-4 pieces per skewer.
Soak wooden skewers in water for 30 minutes before use to prevent burning.
- 03
Grill
6 minGrill the skewers over high heat, preferably charcoal, for 2-3 minutes per side. Baste with the remaining marinade while grilling to keep the meat moist.
Do not overcook; beef heart becomes tough if left on the grill too long.
Chef tips
- — Serve with boiled potatoes and a spicy rocoto sauce.
- — The longer the marinade, the better the flavor.
Common mistakes
- — Not removing the tough white membranes from the heart.
- — Overcooking the meat, making it rubbery.
Substitutions
- Beef heart → Sirloin steakUse if heart is unavailable, though texture will differ
Storage & serving
Marinated meat can be kept in the fridge for 24 hours. Grilled skewers are best eaten immediately.
Serve hot on the skewer, often accompanied by a piece of boiled potato on the end.
Food safety
Ensure the heart is thoroughly cleaned. Cook to medium-rare or medium to maintain tenderness.
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