Anticuchos de Corazón Callejero
The Quirky Foodster Team
Ingredients
Method
- Combine the garlic, aji panca paste, vinegar, cumin, oil and salt into a marinade.
- Toss the beef heart cubes in the marinade and let marinate for at least 2 hours, ideally overnight.
- Thread the marinated meat onto skewers.
- Grill over hot charcoal, basting with any remaining marinade, for 8–10 minutes, turning occasionally, until charred and cooked to preference.
- Serve hot alongside the boiled potato and corn.
Introduction: Street-style grilled beef heart skewers, served with a whole roasted potato and corn, a favourite evening street food across Peru.
Cultural Background: Anticuchos sold from street carts in the evenings are a beloved Peruvian tradition, the smoky, charred skewers cooked to order over hot coals and served with simple, satisfying accompaniments.
Tips: Marinate for as long as possible, ideally overnight, for the deepest, most characteristic flavour. Grill just until nicely charred and tender, as beef heart can toughen if overcooked.
Variations: Serve with a side of aji sauce for extra heat. Use beef sirloin as a milder alternative to heart.
Storage: Refrigerate cooked skewers in an airtight container for up to 2 days.
Reheating: Reheat in a hot dry pan for 2–3 minutes per side, or briefly under a hot grill.
FAQs:
Q: Where are anticuchos typically sold?
A: Street carts and stalls, especially in the evening, found throughout Peru's cities and towns.
Q: What is the traditional accompaniment?
A: A whole boiled potato and a piece of corn, simple sides that balance the rich, smoky meat.
- Beef heart, cleaned and cut into cubes — 600 g (1.3 lb)
- Garlic, minced — 4 cloves
- Aji panca paste — 3 tbsp
- Red wine vinegar — 2 tbsp
- Ground cumin — 1 tsp
- Oil — 3 tbsp
- Small potatoes, boiled whole — 4
- Corn cob, cut into pieces and boiled — 1
- Salt — to taste
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