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1
Trim and Cut the Heart
15 mins
Room temperature
Cut the beef heart in half lengthwise and trim away all fat, sinew, valves and tubes from the inside until only clean, deep-red muscle remains. Slice it into flat pieces about 5 cm x 3 cm and 1 cm thick, cutting across the grain so the cooked meat is tender rather than chewy. Rinse the pieces briefly and pat them very dry with paper towels so the marinade clings.
A sharp knife and a cold heart make trimming easy; if the heart is warm and slippery, chill it for 20 minutes first.
Done when: Clean muscle only, no white fat or tubes left.
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2
Marinate the Heart
10 mins active, then at least 4 hours resting
Fridge, about 4°C (39°F)
Whisk the aji panca paste, red wine vinegar, garlic, 15 ml of the oil, salt, cumin, oregano and black pepper into a smooth, deep-red marinade. Add the heart pieces and turn them until every piece is coated. Cover and refrigerate for at least 4 hours, ideally overnight; turn the pieces once halfway through so the marinade reaches all sides.
Do not shorten the marinade: the vinegar and aji need hours to tenderise the dense heart muscle and to build the brick-red colour.
Done when: Pieces evenly coated and stained deep red.
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3
Boil the Potatoes and Corn
20 mins
Boiling water, 100°C (212°F)
Put the potatoes in a pot, cover with cold salted water and bring to a boil over high heat, about 100°C (212°F). Boil for 15-20 minutes until a knife slides in easily, then drain and peel while warm. At the same time, boil the corn kernels in a second pot for 4-5 minutes until tender and sweet, then drain and keep warm.
Start the potatoes in cold water so they cook through evenly; starting in boiling water leaves the middles hard.
Done when: Potatoes tender to a knife; corn plump and sweet.
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4
Make the Salsa Criolla
10 mins
Room temperature
Put the thinly sliced red onion in a bowl with the lime juice, chopped aji limo and a pinch of salt. Toss well and leave for 10 minutes so the onion softens and turns bright pink. This sharp, crunchy salsa is the classic partner that cuts through the rich grilled meat.
Slice the onion as thinly as you can: thick slices stay harsh and raw-tasting, thin ones soften in minutes.
Done when: Onion softened and pink, salsa bright and sharp.
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5
Thread and Grill the Skewers
12 mins
Charcoal grill, about 230°C (450°F)
Light the charcoal and let it burn until the coals are white-hot, about 230°C (450°F) at the grate. Thread 3-4 pieces of heart flat onto each soaked skewer, leaving the pieces lying flat rather than bunched. Brush the grill with the remaining 15 ml of oil, lay the skewers on and grill for 5-6 minutes per side, brushing with leftover marinade as they cook, until charred at the edges and cooked to an internal temperature of 63°C (145°F).
Keep the skewers flat on the grate and do not crowd them: space lets the charcoal heat char the edges instead of steaming the meat.
Done when: Charred edges, deep brown outside, 63°C (145°F) inside.
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6
Rest and Serve
3 mins
Room temperature
Lift the skewers off the grill and rest them for 3 minutes so the juices settle. Serve three skewers per person on a plate with a boiled potato, a spoonful of corn and a pile of salsa criolla, with any extra aji sauce on the side.
Resting matters even for small pieces: cut into a skewer straight off the grill and the juices run out onto the plate.
Done when: Juices settled, meat still hot and juicy.
auto_awesome Finishing Touches & Plating
Serve the anticuchos the moment they come off the grill, with the potatoes, corn and salsa criolla alongside, and eat them standing up, Lima street-stall style, if you like.
Peru
35m
