Anticuchos (Egg-Free Marinade)

Ingredients

• about 450 g Beef Heart
• 2 tbsp Aji Panca Paste
• 3 cloves Garlic, minced
• 1/4 cup Red Wine Vinegar
• 2 tbsp Vegetable Oil
• 1 tsp Cumin
• 1 tsp Oregano
• 1 tsp Salt
• 1/2 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the beef heart by cleaning it and then cutting it into small, bite-sized pieces, about 2.54 cm cubes.
2. 2In a medium bowl, combine the 2 tbsp of Aji Panca Paste, 3 cloves of minced garlic, 1/4 cup of Red Wine Vinegar, 2 tbsp of Vegetable Oil, 1 tsp of Cumin, 1 tsp of Oregano, 1 tsp of Salt, and 1/2 tsp of Black Pepper. Stir everything together until it forms a smooth marinade.
3. 3Add the prepared beef heart pieces to the marinade. Toss the beef heart in the marinade to ensure every piece is fully coated. Cover the bowl and place it in the refrigerator to marinate for at least 2 hours, or preferably overnight.
4. 4Thread the marinated beef heart pieces onto skewers, leaving a small space between each piece.
5. 5Preheat your grill or a grill pan to medium-high heat. For an outdoor grill, this is approximately 204.4-232.2°C (200-230°C).
6. 6Place the skewers on the preheated grill or grill pan. Cook for approximately 3-4 minutes per side. The beef heart is cooked through when it is firm to the touch and has a slightly charred exterior. The internal temperature should reach 71°C.
7. 7Remove the skewers from the grill and let them rest for 2-3 minutes before serving. Serve hot.

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