Anticuchos (Grilled Beef Heart Skewers)

Ingredients

• about 450 g Beef heart
• 3 tbsp Aji Panca paste
• 4 cloves Garlic
• 2 tbsp Red wine vinegar
• 1 tsp Cumin
• 1 tsp Oregano
• 2 tbsp Vegetable oil
• 1 tsp Salt
• 1/2 tsp Pepper

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

Instructions

1. 1Cut the about 450 g of beef heart into 2.54 cm cubes.
2. 2In a medium bowl, combine the 3 tbsp of aji panca paste, 4 cloves of minced garlic, 2 tbsp of red wine vinegar, 1 tsp of cumin, 1 tsp of oregano, 2 tbsp of vegetable oil, 1 tsp of salt, and 1/2 tsp of pepper. Stir until well combined.
3. 3Add the about 450 g of beef heart cubes to the marinade. Toss to coat each piece evenly. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat.
4. 4Thread the marinated beef heart cubes onto skewers, leaving a small space between each piece. You should have enough for multiple skewers.
5. 5Preheat your grill to medium heat. If using a charcoal grill, aim for coals that are hot but not blazing. If using a gas grill, set the temperature to approximately 190°C.
6. 6Place the skewers on the preheated grill. Cook for 8-10 minutes, turning the skewers every 2-3 minutes, until the beef heart is cooked through 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. This allows the juices to redistribute, ensuring a more tender result.

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