Anticuchos
Grilled beef heart skewers.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Prepare the beef heart: Thoroughly trim all fat, veins, and silverskin from the beef heart. Cut the meat into uniform 1.5-inch cubes.
- 2
Make the marinade: In a large bowl, whisk together the red wine vinegar, minced garlic, aji panca paste, cumin, oregano, and salt.
- 3
Marinate: Add the cubed beef heart to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours, or ideally overnight for maximum tenderness and flavor.
- 4
Thread the skewers: Soak wooden skewers in water for 30 minutes. Thread 3 to 4 pieces of marinated meat onto each skewer, leaving space at the bottom for handling.
- 5
Prepare the grill: Heat a charcoal grill or cast-iron grill pan to high heat. Brush the grates with oil to prevent sticking.
- 6
Grill to perfection: Grill the skewers for 2-3 minutes per side. Baste continuously with the leftover marinade using a brush made of corn husks. Cook until charred on the outside but still slightly pink in the center. Serve with boiled potatoes.
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