Peruvian Grilled Beef Heart Skewers (Anticuchos de Corazón)
Anticuchos de corazón Say it: ahn-tee-KOO-chohs deh koh-rah-SOHN
Anticuchos de corazón are Peru’s beloved street-food skewers of marinated beef heart, grilled over charcoal until smoky and tender. The marinade of ají panca, garlic, cumin, oregano and vinegar gives a deep, mildly spicy, earthy flavor with a slightly tangy edge. Traditionally sold by anticucheras on street corners and eaten as a late-night snack or appetizer, they are served with boiled potato, choclo corn and salsa criolla. Heart is lean yet surprisingly tender when cooked quickly.
Peruvian Grilled Beef Heart Skewers (Anticuchos de Corazón)
Anticuchos de corazón
Pronounced ahn-tee-KOO-chohs deh koh-rah-SOHN
- Serves
- 4
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the skewers
For serving
Method
Trim the beef heart. remove any tough outer membrane, fat and connective tissue. Cut into 1½-inch (4 cm) cubes, about 32–36 pieces.
In a large bowl, whisk together the red wine vinegar, ají panca paste, garlic, cumin, oregano, salt, black pepper and vegetable oil until smooth. Set aside 2 tablespoons of the marinade in a small bowl for basting.
Add the heart cubes to the bowl and toss to coat evenly. Cover and refrigerate for at least 2 hours, or up to 12 hours for deeper flavor.
Meanwhile, make the salsa criolla. in a bowl, combine the red onion, tomato, ají amarillo or jalapeño, lime juice and cilantro. Season with a pinch of salt and let sit at room temperature until ready to serve.
Boil the potatoes in salted water until tender, about 15–20 minutes; drain and slice. Boil the corn ears until tender, about 5–7 minutes; cut into rounds. Keep warm.
If using wooden skewers, soak them in water for 30 minutes before grilling. Thread the marinated heart cubes onto skewers, leaving a little space between pieces.
Heat a grill or cast-iron griddle over high heat until very hot. Grill the skewers for 2–3 minutes per side, basting once or twice with the reserved marinade, until well charred at the edges and medium-rare inside, or to your desired doneness.
Let the skewers rest for 3 minutes. Serve hot with the boiled potato slices, corn rounds and salsa criolla on the side.
Regional variants
In some regions, chicken or beef tenderloin replaces the heart, and the same marinade works well; adjust cooking time.
Cook's notes
- Ask your butcher to trim the beef heart if you prefer; the firmer texture becomes tender when grilled quickly over high heat.
- Do not overcook the heart; medium-rare to medium is best, or it can become tough.
- For an indoor version, use a very hot cast-iron grill pan and work in batches to keep the heat high.
Serve with
Serve with boiled yellow potatoes, choclo corn and salsa criolla; often enjoyed with a cold chicha morada or beer.
Make ahead and storage
The heart can be marinated overnight. Leftover grilled skewers keep in the fridge up to 2 days; reheat briefly on a hot pan, but avoid overcooking.
