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PeruvianAuthentic Cuisine

Anticuchos

Serves 4 to 6 Appetizer meat, Appetizers

Anticuchos

Anticuchos, a beloved staple originating from the bustling streets of Peru, captures the essence of communal eating. Traditionally skewered and grilled, these marinated beef heart bites are a common sight at neighborhood celebrations and street festivals. This home-cooked version is a nod to the street grill vendors who expertly balance salt, fat, and fire to create a dish meant for sharing.

A bite of Anticuchos delivers a smoky, spicy experience, with the deep flavors of aji panca and cumin mingling with the tang of red wine vinegar. The tender beef heart is complemented perfectly by the accompanying boiled potatoes and corn, each bite a harmonious blend of textures and tastes that speaks to the heart of Peruvian street food culture.

Ingredients

  • 700 gbeef heart — cubed
  • 3 tbspaji panca paste
  • 3 tbspred wine vinegar
  • 4 clovesgarlic
  • 1 tbspcumin
  • 2 tbspvegetable oil
  • boiled potatoes — to serve
  • corn — to serve
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing the beef heart. Trim any excess fat and sinew from the 700 g beef heart, then cut it into 2.5 cm cubes. This size ensures even cooking and allows the marinade to penetrate effectively.
  2. In a large mixing bowl, combine 3 tbsp aji panca paste, 3 tbsp red wine vinegar, 4 minced cloves of garlic, 1 tbsp cumin, and a generous pinch of fine sea salt and black pepper. Stir until the marinade is well mixed and smooth. This mixture will infuse the beef heart with deep, rich flavors.
  3. Add the beef heart cubes to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours. This resting period allows the flavors to meld and tenderize the meat.
  4. While the beef heart is marinating, prepare the accompaniments. Boil potatoes and corn until tender. The potatoes should be fork-tender, and the corn should be bright yellow and juicy.
  5. Once the marinating time is complete, thread the beef heart cubes onto skewers, leaving a small gap between each piece to ensure even cooking. If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
  6. Heat a grill or grill pan over medium-high heat. Brush the grill grates or pan with 2 tbsp vegetable oil to prevent sticking and to add a layer of flavor. Place the skewers on the grill and cook for about 3-4 minutes on each side. The beef heart should develop a nice char and be slightly firm to the touch, indicating it's cooked through but still juicy.
  7. As the skewers finish cooking, sprinkle them with a little more fine sea salt to enhance the flavors. Serve the anticuchos immediately with the boiled potatoes and corn on the side, encouraging everyone to share and enjoy this traditional Peruvian dish.
Cover of Authentic Peruvian Cuisine
From the cookbook

Authentic Peruvian Cuisine

This recipe is from Authentic Peruvian Cuisine by Yassine Sbiti — the Peruvian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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