Anticuchos Breakfast Skewers

Instructions

1. 1Trim any excess fat from the about 450 g of Beef Heart and slice it into thin, 0.635 cm thick strips. In a bowl, combine the beef heart strips with the 2 tablespoons of Aji Panca Paste, 2 tablespoons of Red Wine Vinegar, 3 cloves of minced Garlic, 1 teaspoon of Cumin, 1 teaspoon of Oregano, 0.5 teaspoon of Salt, and 0.25 teaspoon of Pepper. Mix everything thoroughly to ensure the beef heart is well-coated. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, or preferably overnight.
2. 2While the beef heart is marinating, cut the about 450 g of Potatoes into small, 1.27 cm cubes.
3. 3Once the beef heart has finished marinating, thread the marinated beef heart strips onto skewers. Alternate the beef heart strips with the potato cubes, placing a potato cube after every few pieces of beef heart. Aim to fill the skewers without overcrowding them.
4. 4Heat 2 tablespoons of Vegetable Oil in a large, 30.48 cm skillet over medium-high heat until the oil shimmers, which is approximately 175°C.
5. 5Carefully place the prepared skewers into the hot skillet. Cook the skewers for 5-7 minutes per side. You are looking for the beef heart to be cooked through, with a slightly firm texture, and the potatoes to be tender and lightly browned. The total cooking time will be approximately 10-15 minutes.
6. 6Remove the skewers from the skillet and serve them hot.

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