Anticucho

Ingredients

• Not specifiedBeef heart
• Not specifiedRed chilli paste (ají colorado)
• Not specifiedRed wine
• Not specifiedVinegar
• Not specifiedOil
• Not specifiedSoy sauce
• Not specifiedGround cumin
• Not specifiedBlack pepper
• Not specifiedDried oregano
• To tasteSalt

Instructions

1. 1

   Clean the heart

   Clean the heart thoroughly, removing the membranes, then cut it into medium-sized pieces.

2. 2

   Mix the marinade

   In a bowl, combine the red chilli paste, wine, vinegar, oil, soy sauce, cumin, pepper, oregano and salt to taste.

3. 3

   Marinate the meat

   Add the heart pieces to the bowl and mix well to coat. Leave to marinate for 3 to 4 hours or longer.

4. 4

   Thread the skewers

   After marinating, thread the heart pieces onto metal skewers or wooden kebab sticks. Keep the marinade liquid.

5. 5

   Cook and baste

   Heat a griddle or frying pan and cook the anticuchos well on both sides, basting them continually with the reserved marinade.

What is anticucho?

Anticucho is a Bolivian preparation of beef heart cut into pieces, marinated and cooked on skewers. Its place in Bolivian cooking is reflected in the recipe’s simple, bold combination of chilli, vinegar, wine and spices.

This version relies on marinating the heart before cooking and basting it with the reserved liquid. The recipe does not specify ingredient quantities, so adjust the marinade to suit the amount of meat you have.

Nutrition and macros by portion

The nutrition label shows one serving as written: 215 calories, 0g protein, 0g carbs, 0g fat.

The beef heart is the main source of protein, while the oil contributes most of the fat; the marinade’s wine and any accompanying starchy sides contribute carbohydrates. Serve a skewer portion with vegetables and a modest helping of rice or potatoes for a more balanced plate.

Preparing the heart

Membranes: remove them carefully when cleaning the heart so the pieces are easier to bite through.

Piece size: cut the heart into medium-sized pieces, as directed, and keep them reasonably even so they cook at a similar pace.

Building the marinade

Chilli and spices: ají colorado, cumin, pepper and oregano bring the seasoning. Mix them thoroughly with the liquids so the marinade coats the meat evenly.

Wine and vinegar: these add the tangy, savoury character described for this dish. The recipe gives no quantities, so add them gradually and taste the marinade before adding the meat.

Marinating and skewering

Marinating time: leave the heart in the mixture for 3 to 4 hours or longer, as the method specifies. Keep the bowl covered and refrigerated while it marinates.

Skewers: thread the pieces onto metal skewers or wooden kebab sticks after marinating. If using wooden sticks, soak them first to help prevent scorching.

Cooking and basting

Hot surface: heat the griddle or frying pan before adding the skewers so the meat starts cooking promptly.

Basting: turn the pieces to cook both sides well and brush or spoon over the reserved marinade continually, following the method. Avoid letting the liquid pool heavily in the pan.

Timing and doneness

The listed total time is 45 minutes, but the method also calls for 3 to 4 hours of marinating, or longer. Allow for that resting time separately when planning the meal.

The recipe does not state a cooking time or a precise doneness cue. Check that the heart is cooked through to your preference, using a food thermometer if you need a more objective check.

What to serve alongside

A simple salad or cooked vegetables can add freshness alongside the rich, seasoned skewers. Rice or potatoes are also straightforward options if you want a more substantial plate.

Keep any sides simply seasoned so they do not compete with the chilli, vinegar and spices in the marinade.

Recipe notes & tips

• Trim away membranes thoroughly before cutting the heart into pieces.
• Keep the pieces similar in size to help them cook evenly.
• Marinate the heart in the refrigerator for the full 3 to 4 hours or longer.
• Reserve the marinade before threading the meat onto skewers.
• Turn the skewers regularly and baste as they cook.
• If using wooden kebab sticks, soak them before threading on the meat.

Variations

• Adjust the chilli: use more or less ají colorado to suit your preferred level of heat.
• Change the acidity: vary the balance of wine and vinegar while keeping both in the marinade.
• Add garlic: mix crushed garlic into the marinade for another savoury note.
• Use a griddle: cook the skewers on a barbecue or grill instead of a frying pan.
• Serve with potatoes: add boiled or roasted potatoes alongside the anticuchos.

Common mistakes to avoid

• Leaving membranes on: trim them away during cleaning so the heart is easier to eat.
• Uneven pieces: cut the heart into similar medium-sized chunks for more even cooking.
• Short marinating: allow at least the specified 3 to 4 hours, or longer.
• Forgetting the marinade: reserve the liquid before skewering so you can baste during cooking.
• Cooking without turning: cook both sides well and turn the skewers as needed.
• Overloading the pan: leave room to turn the skewers and cook them in batches if necessary.

How to store

Refrigerate leftover cooked anticuchos in a covered container and eat within 3 days. Reheat until piping hot in a frying pan or oven; avoid prolonged reheating, which can dry out the heart.

Frequently asked questions