Anticucho

Ingredients

• •2 lbs Beef heart
• •3 tbsp Ají panca paste
• •4 tbsp Red wine vinegar
• •6 cloves Garlic
• •1 tbsp Cumin
• •1 tsp Oregano
• •1 tsp Paprika
• •1 tsp Black pepper
• •2 tsp Salt
• •4 tbsp Vegetable oil
• •3 tbsp Lime juice
• •0.25 cup Fresh mint
• •6 pcs Wooden skewers

Instructions

1. 1

   Prepare the beef heart: trim away any connective tissue and fat. Cut into 1-inch cubes. Place in a large bowl and cover with cold water for 20 minutes to remove excess blood, then drain thoroughly.

   💡 Properly cleaning beef heart removes gamey flavors. The soak also tenderizes the meat. Don't skip this step.

2. 2

   Make the marinade: blend ají panca paste, minced garlic, cumin, oregano, paprika, pepper, salt, vinegar, lime juice, and oil until smooth. The marinade should be thick enough to coat a spoon.

   💡 Ají panca is the signature ingredient - it provides deep red color and mild heat with fruity undertones. Find it at Latin grocery stores.

3. 3

   Toss the beef heart cubes in the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 4 hours, preferably overnight. The acids in the marinade tenderize the meat.

   💡 Overnight marinating is essential - the tough heart muscle needs time to break down. The longer it marinates, the more tender.

4. 4

   Soak wooden skewers in water for 30 minutes before grilling to prevent burning. Thread marinated beef onto skewers, about 4-5 pieces per skewer.

   💡 Don't crowd the skewers - leave space between pieces so heat circulates evenly and creates nice char marks.

5. 5

   Grill over high heat (450-500°F) for 3-4 minutes per side, turning every 2 minutes. The outside should be charred but the inside should still be slightly pink - beef heart is best at medium.

   💡 High heat creates the smoky char that's essential to anticucho. Overcooking makes it tough - look for just-pink center.

6. 6

   While grilling, brush skewers with remaining marinade. The caramelized marinade creates a sticky, flavorful glaze. Watch for flare-ups.

   💡 Brushing with marinade during the last minute adds layers of flavor. But remove to a cooler part if flare-ups occur.

7. 7

   Rest skewers for 2 minutes, then serve with fresh mint chimichurri or simply lime wedges. The resting time allows juices to redistribute.

   💡 Fresh mint brightens the rich beef heart. A squeeze of lime adds the acidic punch that balances the deep marinade flavors.