Peruvian Anticuchos
Beef heart marinated, skewered, and seared over the grill. This is a very tipical and popular Peruvian dish. People line up at the good "anticucherias" (anticucho restaurants) every evening! It takes some work but it is so worth it! I taught myself to make them because I missed them so much! A very special addition to any barbecue party! And the delicious smell will bring over all your neighbors to check it out!
Ingredients
- 2 ½ lbfresh beef heart
thinly sliced and cut into squares of about 2 inches long
- 1 cred wine vinegar
- 4 tbspground cumin
- 1 tspground pepper
- 1 tspsalt
- 5big fresh garlic cloves
- 2 tbspfinely minced fresh parsley
- 2 tbspfinely minced fresh cilantro
- 4dried chilies
- 1 ½ coil
- 10 earscorn on the cob
cooked, save some of the husk
- 10boiled potatoes
peeled
Directions
- 1
Place the pieces of heart in a glass or ceramic tray.
- 2
Previously, soak the chiles in hot water until they are soft, devein and take the seeds off. If you want you can keep some of the seeds to make it spicier. In Peru we use aji panca, but this works well too.
- 3
Blend the vinegar, garlic, aji panca (or dried chile), and all other ingredients with 1/2 cup of the oil until you have a soft paste.
- 4
Pour it on the pieces of heart and distribute evenly so all pieces are well covered and can absorb the marinade. Cover and let sit in the refrigerator for about 30 minutes. Do not let them marinade for too long or they will dry out because of the vinegar.
- 5
In the meantime, place thick bamboo skewers to soak in water so they don't burn when they go on the grill.
- 6
Use a charcoal grill and make sure the coals are very hot before you start.
- 7
Stick three or four pieces of heart in each skewer, so that the meat lays flat.
- 8
Save the rest of the marinade in a cup or small bowl and add the rest of the oil to it, mixing well. This will be used for basting the anticuchos on the grill.
- 9
Tie some pieces of fresh corn husk with a string made out of some more husk and shred them half the way to make a kind of brush and use it for basting. (You can use dry husk too but you need to soak it for a while in warm water to make it flexible and then pat it dry before you use it).
- 10
When the coals are ready and the grill is hot place the anticuchos flat on the grill and baste them generously with the leftover marinade and oil mix.
- 11
This will drip and cause the coals to flame, make sure it flames over because this is what gives the anticuchos their distinctive flavor.
- 12
Let anticuchos cook for about 1 minute and a half on each side. DO NOT OVERCOOK! They will dry out and become tough. Medium or medium well is fine. Turn them over continuously and keep basting and flaming until they are done.
- 13
Hold two or three at a time to turn them over quickly.
- 14
At the same time, place the pieces of corn and potatoes on a corner of the grill, baste them with the same marinade and allow them to be flamed too.
- 15
Serve three skewers in each plate, accompanied by one piece of corn and one potato. You can also cut the potatoes in half (across not length wise) and stick a piece at the end of each skewer.
- 16
Serve hot, right out of the grill, don't let it get cold! ENJOY! :P.
- 17
What takes the longest time is to slice and cut the heart in squares and stick the pieces on the skewers; as you get practice doing this it will be faster, allow yourself some more time of preparation the first couple of times.
- 18
You can also use regular beef, chicken, fish, prawns, or lamb to make anticuchos, but the original and traditional recipe calls for cow heart. Hope you like it! :).
About this Recipe
Savor the Spirit of Peru: Authentic Peruvian Anticuchos
Transport your taste buds straight to the bustling streets of Lima with Peruvian Anticuchos! This incredibly popular South American dish is a true culinary adventure, known for its rich flavors and irresistible aroma. While the star ingredient, beef heart, might sound unconventional, trust us—it’s the secret to the tender texture and distinctive taste that makes this traditional street food so beloved. Just like lining up at the best "anticucherias" in Peru, preparing these grilled skewers at home promises an unforgettable experience.
What makes authentic Peruvian Anticuchos truly special is the vibrant, aromatic marinade. Thinly sliced beef heart is bathed in a potent mixture of red wine vinegar, earthy cumin, pungent garlic, fresh parsley, and cilantro, all rounded out with a subtle kick from dried chilies. This extended marination process is crucial, infusing every piece of meat with deep, complex flavors that transform it into something truly extraordinary. Skewered and then seared to perfection over a hot grill, the beef heart becomes wonderfully tender with a delicious charred exterior that will have your neighbors peeking over the fence!
Grilling Anticuchos is a fantastic way to elevate any barbecue party. The savory, slightly smoky scent is simply intoxicating. Serve these flavorful grilled beef heart skewers alongside classic accompaniments like tender boiled potatoes and sweet corn on the cob for a complete and utterly satisfying meal. It’s a taste of Peruvian heritage that's surprisingly easy to master and promises to be a conversation starter at your next gathering. Embrace this traditional Peruvian recipe and bring a piece of Lima’s vibrant food culture to your table!