Anticucho Recipe

Marinate the Veal Heart

Cut the veal heart into 1-inch cubes and place them in a bowl. Add the aji panca paste, minced garlic, cumin powder, vegetable oil, salt, and black pepper. Mix well to ensure the meat is evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, or overnight for better flavor.

Soak the Skewers

If using wooden skewers, soak them in water for 30 minutes prior to grilling to prevent burning.

Assemble the Skewers

Once marinated, thread the veal heart cubes onto the soaked skewers, leaving a small space between each piece for even cooking.

Cook the Potatoes

Boil the potato wedges in salted water until tender, about 15 minutes. Drain and let them cool slightly. Preheat a grill or grill pan over medium heat, brush the potatoes with a little oil, and grill until golden brown and crispy, about 5 minutes on each side.

Cook the Peruvian Corn

While the potatoes are grilling, boil the Peruvian corn in salted water until tender, about 10-15 minutes. Drain and set aside.

Grill the Anticuchos

Preheat the grill to medium-high heat. Grill the skewered veal heart for about 8-10 minutes, turning occasionally, until cooked through and slightly charred.

Plating

Arrange the grilled anticuchos on a platter alongside the grilled potato wedges and Peruvian corn. Serve with a generous portion of rocoto sauce on the side for dipping.