Ponle Corazon Recipe

prepare hearts

Trim beef hearts of fat, tough membranes and large blood vessels. Rinse under cold water and pat dry. Slice each heart into 1/2-inch thick steaks or 1–1.5 inch strips for easier grilling.

make marinade

In a bowl, smash and mince garlic cloves. Stir together garlic, aji panca paste, red wine vinegar, soy sauce, smoked paprika, ground cumin, olive oil, salt and black pepper until smooth.

Place sliced hearts in a shallow dish or resealable bag and pour marinade over them, massaging to coat. Refrigerate for at least 2 hours or up to 6 hours (do not marinate more than 8 hours to avoid texture change). Bring to room temperature 30 minutes before grilling.

Combine aji panca paste, aji amarillo paste, red wine vinegar, olive oil, smoked paprika, water and salt in a small bowl. Whisk until smooth, adjusting water to reach a glossy, pourable sauce consistency. Reserve half for basting and serving; the other half may be used as a table sauce.

Preheat oven to 425°F (220°C). Toss halved Andean potatoes with olive oil, rosemary, garlic powder, salt and pepper on a rimmed baking sheet in a single layer.

Roast for 25–30 minutes, turning once halfway, until potatoes are golden and tender. Keep warm in a low oven (200°F/95°C) until serving.

If using frozen choclo, thaw. Heat a skillet over medium heat and add butter. Add choclo kernels, season with salt and sauté, stirring occasionally, for 6–8 minutes until heated through and slightly caramelized. Hold warm.

In a bowl combine chopped parsley, oregano, minced garlic, red wine vinegar, olive oil, red pepper flakes and salt. Stir and let sit at room temperature for 15–30 minutes to allow flavors to meld.

In a blender or food processor combine seeded rocoto pepper, huacatay (or cilantro), garlic, lime juice, creme fraiche (or Greek yogurt), olive oil and salt. Blend until smooth. Taste and adjust salt or lime. If too thick, add 1 tsp water at a time to reach a pourable, spoonable consistency. Chill briefly if desired.

Preheat a grill or grill pan to high heat (450–500°F / 230–260°C). Oil the grates lightly to prevent sticking.

Remove hearts from marinade and let excess drip off. Grill heart slices 2–3 minutes per side for medium-rare to medium depending on thickness, basting once with reserved anticuchera sauce during the second minute of each side if desired. Do not overcook — beef heart is best slightly pink and tender. Internal temperature around 130–140°F (54–60°C) for medium-rare/medium.

Transfer grilled hearts to a cutting board, rest 5 minutes, then slice across the grain into bite-sized pieces or leave whole as steaks.

Arrange roasted Andean potatoes and choclo on each plate. Place grilled beef heart slices on top or alongside. Spoon a drizzle of anticuchera sauce over the hearts, add a dollop or drizzle of chimichurri and a spoonful of rocoto-huacatay sauce on the side for heat.

Garnish with lime wedges and sprinkle a pinch of coarse salt over potatoes or meat to taste. Serve immediately.