Anticuchos de Corazón (Beef Heart Skewers)

Ingredients

• 1 lb Beef Heart
• 2 tbsp Aji Panca Paste
• 2 tbsp Red Wine Vinegar
• 3 cloves Garlic
• 1 tsp Ground Cumin
• 1 tsp Dried Oregano
• 2 tbsp Vegetable Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1In a medium bowl, combine the 2 tablespoons of aji panca paste, 2 tablespoons of red wine vinegar, 3 cloves of garlic (minced), 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, 2 tablespoons of vegetable oil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir everything together until it is well combined.
2. 2Cut the 1 pound of beef heart into 1-inch cubes. Add the beef heart cubes to the bowl with the marinade. Toss the beef heart cubes to ensure they are fully coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the beef heart to marinate.
3. 3Preheat your grill to medium heat. For gas grills, this is typically around 350-400°F (175-200°C). If using charcoal, aim for coals that are glowing red with a light ash coating.
4. 4Thread the marinated beef heart cubes onto skewers. If using wooden skewers, soak them in water for at least 30 minutes before using to prevent burning.
5. 5Place the skewers on the preheated grill. Grill for approximately 5-7 minutes per side. The beef heart is cooked through when it is firm to the touch and has reached an internal temperature of 145°F (63°C).
6. 6Remove the skewers from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, making the beef heart more tender.

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