Anticuchos

The Method for Anticuchos

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1. Trim every scrap of sinew and fat from the heart and cut into even 4 cm cubes.

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2. Mix the ají panca paste, vinegar, garlic, cumin, oregano, salt, pepper and half the oil.

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3. Turn the meat through it and refrigerate 5 hours.

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4. Thread 3 or 4 cubes onto each soaked skewer, not packed tight.

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5. Mix the remaining marinade with the rest of the oil for basting.

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6. Build a charcoal fire until the coals are white, or heat a griddle until it smokes.

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7. Grill the skewers 2 minutes on the first side without moving them.

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8. Turn, baste, and grill 2 minutes more. They should be charred outside and pink within.

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9. Mix the ají amarillo paste with the mayonnaise for a dipping sauce.

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10. Serve with the boiled potato and corn and the sauce alongside.

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Related guide: Prep, cook and total time.

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Keep an Eye on These

1. Trim all the sinew. It never becomes tender.
2. Two minutes a side, no more.
3. Five hours in the marinade, not overnight.

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Good to Know About Anticuchos

Beef heart is very lean muscle and it has two states: rare and ruined. Two minutes a side over the fiercest heat you can build, and off. The vinegar in the marinade does the tenderising over several hours, which is why the marinating time is not negotiable, but leaving it overnight makes the surface mushy — four to six hours is the window.

What to Serve It With

Boiled potato and corn · Chicha morada · Cold beer

Storing Leftovers

Marinated raw skewers keep 1 day refrigerated. Cooked, eat at once.

Questions People Ask

Nutrition per Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.

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