Beef heart anticuchos

Ingredients

• 1cleaned beef heart
• 240 ml (1 cup)ají panca paste
• 30 ml (2 tablespoons)garlic paste
• 60 ml (¼ cup)red wine vinegar
• 15 ml (1 tablespoon)ground fresh oregano
• 120 ml (½ cup)oil
• to tastecumin
• to tastesalt and pepper
• 240 ml (1 cup)ground rocoto chilli
• 1 tablespoonchopped spring onion
• juice of ½ lemonlemon juice
• 4medium potatoes, cooked
• to tasteoil, for frying
• 4corn husks
• 2cobs of corn, cooked and halved

Instructions

1. 1

   Cut the heart

   Cut the heart into steak-like slices, then into chunks. Soak the skewers in cold water for 10 minutes.

2. 2

   Thread the skewers

   Thread three pieces of heart onto each skewer and set them aside.

3. 3

   Mix and marinate

   Combine the ají panca and roasted garlic pastes, vinegar, oregano, oil, cumin, salt and pepper in a bowl, mixing thoroughly or blending them. Pour the mixture over the anticuchos and marinate for 2 to 3 hours, preferably overnight.

4. 4

   Make the relish

   Mix the ground rocoto with the spring onion and lemon juice. Set aside.

5. 5

   Grill the skewers

   Cook the anticuchos on the grill until browned.

6. 6

   Fry the potatoes

   Fry the potatoes in plenty of oil for a few minutes, until golden.

7. 7

   Serve the anticuchos

   Arrange the anticuchos on the corn husks and serve with the potatoes, corn and reserved rocoto mixture.

What are beef heart anticuchos?

Anticuchos are Peruvian skewers, traditionally associated with grilled beef heart and bold, chilli-based marinades. This version pairs the grilled meat with potatoes, corn and a fresh rocoto mixture.

Ají panca, garlic, vinegar and oregano season the heart before it reaches the grill. The combination of smoky chilli, acidity and char makes the distinctive cut especially flavourful.

Nutrition and macros by portion

The nutrition label shows one serving as written: 780 calories, 57g protein, 55g carbs, 35g fat.

Beef heart supplies most of the protein, while the potatoes and corn contribute much of the carbohydrate. The oil used in the marinade and for frying is the main source of fat; the actual amount eaten depends on how much marinade and frying oil remain on the food. For a more balanced plate, serve a generous portion of the corn and add a fresh vegetable side.

Choosing and preparing the heart

Clean heart: the recipe calls for a cleaned beef heart, cut first into steak-like slices and then into chunks. Keep the pieces suitable for threading three onto each skewer.

Soak skewers: leave them in cold water for 10 minutes before adding the meat. This is the preparation step specified for the skewers.

Build the marinade

Chilli and garlic: ají panca paste provides the main seasoning, with garlic paste adding savoury depth. The method refers to roasted garlic paste, so use that if it is what you have on hand.

Acidity and herbs: red wine vinegar and ground fresh oregano round out the mixture. Combine everything thoroughly, or blend it, before pouring it over the heart.

Give it time to marinate

Marinating: allow 2 to 3 hours for the seasoning to penetrate, or leave the skewers overnight for the preferred longer marinade. The recipe’s total time is 230 minutes, while an overnight rest extends the elapsed time.

Before grilling: the method says to reserve the threaded skewers and then cover them with the marinade. Keep the marinating time in mind when planning when to cook.

Look for a browned finish

On the grill: cook the anticuchos until browned, as directed. The recipe does not give a grill temperature or a precise cooking time, so use the visible colour as its stated cue.

Potatoes: fry the cooked potatoes for a few minutes, until golden. Keep them as a separate side so they retain their browned surface.

Serve with the traditional sides

Rocoto mixture: stir ground rocoto with chopped spring onion and lemon juice, then set it aside until serving. Its sharp, spicy flavour contrasts with the rich grilled heart.

To finish: serve the skewers on corn husks alongside fried potatoes and cooked corn. The recipe halves the two cooked cobs before serving.

Recipe notes & tips

• Soak the skewers in cold water for the full 10 minutes before threading the heart.
• Mix or blend the marinade thoroughly so the pastes and seasonings are evenly combined.
• For the preferred result, marinate the skewers overnight rather than for only 2 to 3 hours.
• Prepare the rocoto, spring onion and lemon mixture while the anticuchos marinate.
• Fry the potatoes only until golden, as the recipe directs.
• Set out the corn husks, corn and potatoes before serving so the grilled skewers can go straight to the table.

Variations

• Adjust the heat: use less ground rocoto for a milder accompaniment.
• Change the citrus: use lime juice in place of lemon for the rocoto mixture.
• Use another cut: make the skewers with beef if heart is unavailable, though the flavour will differ.
• Add extra herbs: mix a little more fresh oregano into the marinade.
• Serve with vegetables: add a simple salad alongside the potatoes and corn.

Common mistakes to avoid

• Skipping the skewer soak: soak them in cold water for 10 minutes before threading.
• Cutting uneven pieces: aim for similarly sized chunks so they are easier to arrange on the skewers.
• Shortening the marinade: allow 2 to 3 hours, or preferably leave it overnight.
• Under-mixing the marinade: combine it thoroughly or blend it before pouring it over the heart.
• Over-frying the potatoes: remove them after a few minutes once they are golden.
• Forgetting the relish: mix the rocoto with spring onion and lemon juice and reserve it for serving.

How to store

Refrigerate leftover cooked anticuchos, potatoes, corn and rocoto mixture in separate airtight containers and eat within 3 days. Reheat the meat and sides until piping hot; the potatoes are best reheated in a pan or oven to help restore their crispness.

Frequently asked questions