Peruvian
⭐ Highly Rated
45 minmedium
PeruvianSnack
Recipe Story
origins & traditionsAnticuchos de Corazón represents one of Peru's most iconic street foods with roots dating back to the Inca Empire. These flavorful skewers feature tender beef heart pieces marinated in a robust mixture of aji panca paste, garlic, cumin, and vinegar. The meat is threaded onto skewers and grilled over high heat, developing a beautiful char while remaining juicy inside. Traditionally served alongside golden boiled potatoes and a vibrant green aji sauce, anticuchos offer an authentic taste of Peruvian culinary heritage. The marinade penetrates deep into the meat, infusing every bite with complex smoky, spicy, and tangy flavors. This dish is commonly enjoyed at celebrations, festivals, and from street vendors throughout Peru, particularly in Lima where anticucheros have perfected their craft over generations.
Instructions
step by step0/10 done
Rinse the beef heart thoroughly under cold water and trim away any fat, vessels, and tough membranes. Cut into 1.5-inch cubes.
In a large bowl, combine minced garlic, ground cumin, paprika, dried oregano, black pepper, salt, vinegar, and vegetable oil to create the marinade.
Add the beef heart cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 4 hours, preferably overnight.
If using wooden skewers, soak them in water for 30 minutes to prevent burning.
Preheat your grill to high heat or prepare a charcoal grill.
Thread 4-5 marinated beef heart pieces onto each skewer, leaving small spaces between pieces.
Boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain and set aside.
Grill the skewers for 3-4 minutes per side, basting occasionally with remaining marinade, until nicely charred and cooked through but still tender.
Prepare the aji sauce by blending cilantro, garlic, lime juice, hot sauce, and olive oil until smooth.
Serve the hot anticuchos immediately with boiled potatoes and aji sauce on the side.
Anticuchos de Corazón
4.9 (150)
Traditional Peruvian beef heart skewers marinated in aji panca and spices, then grilled to perfection. A beloved street food served with boiled potatoes and spicy aji sauce.
medium
45 min
6 servings
Ingredients
0 of 14 checked
Main
- 800 grams beef-steak, beef heart, trimmed and cubed
Marinade
- 6 cloves garlic, minced
- 2 teaspoons cumin, ground
- 2 teaspoons paprika
- 1 teaspoons oregano, dried
- 1 teaspoons black-pepper, freshly ground
- 1 1/2 teaspoons salt
- 3 tablespoons vinegar-white
- 4 tablespoons vegetable-oil
Sides
- 6 pieces potatoes, medium, for serving
Aji Sauce
- 1 cups cilantro, fresh, for aji sauce
- 2 pieces lime, juiced
- 1 teaspoons hot-sauce (optional)
- 3 tablespoons olive-oil, for aji sauce
Chef Tips
expert advice•For the most authentic flavor, use aji panca paste if available instead of paprika.
•The beef heart should be cooked to medium doneness to maintain tenderness - overcooking will make it tough and chewy.
•If beef heart is unavailable or not preferred, this marinade works wonderfully with chicken breast or sirloin steak cut into similar-sized pieces.
•The longer you marinate the meat, the more flavorful it becomes - overnight marination is highly recommended.
•When grilling, maintain high heat to achieve the characteristic char that gives anticuchos their distinctive taste.
•For a smoky flavor enhancement, add wood chips to your charcoal grill.
•The aji sauce can be adjusted to your heat preference by adding more or less hot sauce.
