Anticuchos Recipe

Prepare the heart

Rinse the beef heart under cold water. Trim away any white fat, visible membranes and tough connective tissue. Pat dry with paper towels. Slice the heart into 1 to 1 1/4-inch thick pieces, then cut those pieces into 1-inch cubes suitable for skewering.

Make marinade

In a bowl combine aji panca paste, aji amarillo paste, red wine vinegar, soy sauce, olive oil, minced garlic, ground cumin, dried oregano, smoked paprika, sea salt and black pepper. Whisk until smooth and uniform.

Marinate

Place the beef heart cubes in a shallow non-reactive dish or a resealable plastic bag. Pour the marinade over the meat, turning to coat all pieces. Cover (or seal) and refrigerate for at least 1 hour and up to 4 hours. Do not marinate overnight — the strong acids and sugars can make the texture mealy.

Prepare skewers and vegetables

If using bamboo skewers, soak them in water for 30 minutes before using to prevent burning. Meanwhile, parboil small potatoes for 10–12 minutes until just tender; drain and set aside. Peel and cut the red onion into roughly 1-inch pieces.

Thread skewers

Preheat a grill or heavy cast-iron skillet to medium-high. Thread the marinated beef heart cubes onto skewers, leaving a small gap between pieces so heat circulates. Optionally thread a potato and a piece of onion alternately with meat for variety, or make separate vegetable skewers.

Grill

Brush the grill grates (or skillet) lightly with vegetable oil. Place skewers on the hot grill. Cook 2–3 minutes per side, turning to achieve an even char on all sides. Total cooking time should be about 6–9 minutes depending on cube size. The interior should be medium — still tender and slightly pink in the center. Avoid overcooking (heart can become tough).

Rest

Remove skewers from heat and let rest on a tray for 3–5 minutes to allow juices to redistribute.

While skewers rest, make the quick huancaina-style sauce by blending the crumbled queso fresco with evaporated milk and aji amarillo paste until smooth. Season with salt and pepper to taste. If too thick, add up to 1–2 tablespoons more milk to reach a pourable consistency.

Arrange the anticuchos on a platter with boiled potatoes and grilled onion. Sprinkle chopped cilantro over the skewers and serve with lime wedges and the optional huancaina-style sauce on the side for dipping. Serve immediately.