Anticuchos (Grilled Beef Heart Skewers)

Ingredients

• about 450 g Beef Heart
• 2 tbsp Aji Panca Paste
• 2 tbsp Red Wine Vinegar
• 3 cloves Garlic
• 1 tsp Cumin
• 1 tsp Oregano
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 2 tbsp Vegetable Oil
• 2 medium Potatoes

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 bite-sized pieces.
2. 2In a medium bowl, combine the 2 tbsp Aji Panca Paste, 2 tbsp Red Wine Vinegar, 3 cloves of minced Garlic, 1 tsp Cumin, 1 tsp Oregano, 1 tsp Salt, 0.5 tsp Black Pepper, and 2 tbsp Vegetable Oil. Whisk everything together until it forms a smooth marinade.
3. 3Add the about 450 g of Beef Heart pieces to the marinade. Toss well to ensure every piece is coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight.
4. 4While the beef heart is marinating, prepare the potatoes. Peel and cut the 2 medium Potatoes into 2.54 cm chunks. Place the potato chunks in a pot, cover with cold water, and bring to a boil over high heat. Cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes and set aside.
5. 5Preheat your grill to medium heat, about 175°C. Thread the marinated beef heart pieces onto skewers, leaving a small space between each piece.
6. 6Place the skewers on the preheated grill. Cook for 5-7 minutes per side, turning occasionally, until the beef heart is cooked through and slightly charred. The internal temperature should reach 71°C.
7. 7Remove the anticuchos from the grill and let them rest for 2 minutes before serving. Serve hot with the prepared boiled potatoes.

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