Street Food
Anticuchos
Ingredients
- - 600g (1.3 lb) beef heart, trimmed and cut into cubes
- - 4 garlic cloves, minced
- - 2 tbsp aji panca paste
- - 2 tbsp vinegar
- - 1 tbsp cumin
- - 1 tsp dried oregano
- - 2 tbsp vegetable oil
- - Salt and pepper to taste
- - Boiled potatoes and peanut sauce, to serve
- - Wooden or metal skewers
Method
- Combine garlic, aji panca paste, vinegar, cumin, oregano, oil, salt and pepper to make the marinade.
- Toss the beef heart cubes in the marinade and refrigerate for at least 4 hours, ideally overnight.
- Thread the marinated meat onto skewers.
- Grill over hot charcoal or a hot griddle for 3-4 minutes per side, basting occasionally with leftover marinade, until charred outside and tender within.
- Serve hot with boiled potatoes and a spoonful of peanut sauce.
Introduction: Anticuchos — skewers of marinated beef heart, grilled over charcoal — trace back to colonial-era Andean cooking and are found in variations across the region.
Cultural Background: Anticuchos — skewers of marinated beef heart, grilled over charcoal — trace back to colonial-era Andean cooking and are found in variations across the region. In Bolivia, they are a quintessential evening street food, sold from carts with a side of boiled potato and peanut sauce.
Tips: Beef heart is naturally lean and can toughen quickly — do not overcook past medium.
Variations: A milder version uses beef sirloin instead of heart for those less accustomed to organ meat. Vegetarian / Vegan Note Firm marinated mushroom or seitan skewers, grilled the same way, make a plant-based alternative.
Storage: Refrigerate cooked skewers for up to 2 days.
Reheating: Reheat briefly on a hot grill or pan; avoid long reheating, which toughens the meat further.
Nutrition: Per serving (approx., 2 skewers): 280 kcal, 30g protein, 14g fat, 6g carbohydrate.
FAQs:
Q: Do anticuchos have to use beef heart?
A: Traditionally yes, though sirloin or other cuts can be used for a milder result while keeping the same marinade and grilling method.