Peruvian
Anticuchos
Peruvian anticuchos are smoky skewers of beef heart marinated with ají panca, vinegar, garlic, cumin, and oregano. They are grilled hot and served with boiled potato and choclo, just as you would find from an anticuchera.
Ingredients
- Beef heart, cleaned of sinew and silver skin450g
- Ají panca paste3 tbsp
- Red wine vinegar3 tbsp
- Garlic cloves, finely grated3
- Ground cumin1 tsp
- Dried oregano1 tsp
- Vegetable oil3 tbsp
- Salt1 tsp
- Freshly ground black pepper1/2 tsp
- Small yellow potatoes2
- Choclo or corn on the cob1 ear
- Wooden or metal skewers4
- Ají amarillo sauce, for serving2 tbsp
Method
- If using wooden skewers, soak them in water for at least 30 minutes.
- Cut the cleaned beef heart into strips or chunks about 2.5 cm thick, keeping the pieces even so they cook quickly.
- In a bowl, mix the ají panca paste, vinegar, garlic, cumin, oregano, oil, salt, and black pepper into a smooth marinade.
- Add the beef heart to the marinade, coat well, cover, and refrigerate for at least 4 hours or overnight.
- Boil the potatoes in salted water until tender, then drain and cut them into thick slices.
- Boil or steam the choclo until tender, then cut it into serving pieces.
- Thread the marinated beef heart onto the skewers, leaving a little space between pieces.
- Heat a charcoal grill or grill pan until very hot; the surface should sear the meat immediately.
- Grill the anticuchos for 2 to 3 minutes per side, turning and basting with marinade, until charred at the edges but still juicy inside.
- Grill the potato slices briefly in the same heat until lightly marked and smoky.
- Serve the anticuchos hot with the grilled potatoes, choclo, and ají amarillo sauce on the side.
Common questions
Can I substitute beef heart if I can’t find it?
Yes, but the flavor changes. Flank steak, skirt steak, or sirloin can work in a pinch, cut into similar-sized pieces and marinated the same way. Cook even faster than heart, so don’t overgrill them.
How long should I marinate anticuchos for the best flavor?
At least 4 hours, but overnight is better. The vinegar, garlic, and ají panca need time to penetrate the meat. Don’t marinate much longer than 24 hours or the texture can turn a little mushy.
What are the most common mistakes when grilling anticuchos?
Using a grill that isn’t hot enough, cutting uneven pieces, and overcooking are the big ones. You want a strong sear and a juicy center. Also, don’t skip soaking wooden skewers or they may burn.
How should I store leftovers, and can I reheat them?
Store cooked anticuchos in an airtight container in the fridge for up to 3 days. Reheat quickly in a hot skillet, oven, or air fryer just until warmed through. Avoid microwaving too long, which makes the meat tough.
What’s the best way to serve anticuchos?
Serve them hot with boiled potatoes, choclo, and a spoonful of ají amarillo sauce. A little extra marinade can be brushed on during grilling, but only if it hasn’t touched raw meat, or boil it first.