Peruvian
⭐ Highly Rated
45 minmedium
PeruvianAppetizer
Recipe Story
origins & traditionsAnticuchos are one of Peru's most beloved street foods, featuring tender beef heart pieces marinated in a vibrant blend of aji panca chilies, garlic, cumin, and vinegar. This pre-Columbian dish has been enjoyed since Incan times and remains a staple at festivals and gatherings throughout Peru. The heart meat becomes incredibly tender when properly marinated and grilled over high heat, developing a smoky char while maintaining a juicy interior. Traditionally served on skewers with boiled potatoes and corn, anticuchos are often accompanied by a spicy aji verde sauce. The key to perfect anticuchos lies in the marinade - the aji panca provides earthy, smoky notes while the vinegar tenderizes the meat. When grilled quickly over high heat, the meat caramelizes beautifully, creating crispy edges with a succulent center. This iconic dish represents the fusion of indigenous and Spanish culinary traditions that defines Peruvian cuisine.
Instructions
step by step0/9 done
Clean the beef heart by removing all fat, veins, and tough membranes. Cut into 1-inch cubes and place in a large bowl.
In a blender, combine aji panca paste, garlic cloves, cumin, oregano, black pepper, salt, and vinegar. Blend until smooth to create the marinade.
Pour the marinade over the beef heart cubes, mixing thoroughly to coat each piece. Add vegetable oil and mix again. Cover and refrigerate for at least 4 hours or overnight for best results.
While meat marinates, boil potatoes in salted water until tender, about 15-20 minutes. Drain and set aside.
For the aji verde sauce, blend cilantro, parsley, garlic, lime juice, hot sauce, mayonnaise, and salt until smooth. Adjust seasoning to taste.
Preheat grill to high heat. Thread marinated beef heart pieces onto skewers, about 4-5 pieces per skewer.
Brush grill grates with oil to prevent sticking. Grill anticuchos for 2-3 minutes per side, turning once, until charred on the outside but still tender inside.
Remove from grill and immediately brush with remaining marinade for extra flavor.
Serve hot anticuchos alongside boiled potatoes with aji verde sauce on the side.
Anticuchos de Corazón
4.7 (111)
Traditional Peruvian grilled beef heart skewers marinated in smoky aji panca chili paste, cumin, and vinegar, served with golden boiled potatoes and spicy green aji sauce for an authentic street food experience.
medium
45 min
6 servings
Ingredients
0 of 15 checked
Main Ingredients
- 800 grams beef-steak, beef heart, cleaned and cubed
Marinade
- 6 cloves garlic, minced
- 2 teaspoons cumin, ground
- 3 tablespoons paprika, aji panca paste or smoked paprika
- 4 tablespoons vinegar-white
- 3 tablespoons vegetable-oil
- 1 teaspoons oregano, dried
- 1 teaspoons black-pepper, freshly ground
- 1 1/2 teaspoons salt
Accompaniments
- 6 pieces potatoes, medium, for boiling
Aji Verde Sauce
- 1 cups cilantro, fresh leaves
- 1/2 cups parsley, fresh leaves
- 2 pieces lime, juiced
- 1 teaspoons hot-sauce, or fresh aji amarillo
- 3 tablespoons mayonnaise
Chef Tips
expert advice•Beef heart is surprisingly tender when prepared correctly and is much leaner than traditional beef cuts.
•If beef heart is unavailable, you can substitute with beef sirloin, though the texture will differ.
•The key to authentic anticuchos is not overcooking - they should be charred outside but remain juicy inside, similar to medium-rare steak.
•Aji panca paste can be found in Latin markets or online; if unavailable, substitute with ancho chili paste mixed with smoked paprika.
•For extra authentic flavor, brush skewers with corn oil mixed with achiote paste during grilling.
•Anticuchos are traditionally cooked over charcoal for maximum smokiness, but a gas grill or grill pan works well too.
•Let the meat come to room temperature before grilling for even cooking.
•These are best served immediately while hot and crispy.
•Pair with Peruvian corn (choclo) and a cold beer for the full street food experience.
