Anticuchos de Corazon
Quick answer
- Total time
- 160 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Beef heart is marinated in aji panca, a Peruvian dried chili paste, with vinegar, dark beer and cumin, then threaded on skewers and grilled.
Read more
Aji panca is more fruity and smoky than hot. Heart is not a cut you cook to your preferred doneness like steak: even the thickest pieces are cooked all the way through.
Ingredients
Instructions
- 1
Trim large vessels, membranes and hard fat from the heart and weigh 600 g of usable muscle.
Cut into pieces about 3 cm wide and 1.5 cm thick.
- 2
In a clean small bowl, reserve 20 g aji panca mixed with 30 ml oil and 1 g salt.
In another bowl combine the remaining 40 g aji panca and 4 g salt with the vinegar, beer, minced garlic, cumin, oregano and pepper.
- 3
Add the heart to the marinade, cover and refrigerate for 2 hours.
Cover and refrigerate the separate basting mixture too, keeping raw-meat utensils out of it.
- 4
Drain and divide the meat among eight metal skewers without overlapping pieces.
Discard the used marinade and heat a grill or wide grill pan over medium-high heat.
- 5
Grill for about 10-15 minutes, turning and drizzling on the reserved oil mixture before spreading it.
Lower the heat if the coating blackens; cook until the thickest centers reach at least 71.1°C.
- 6
Transfer the cooked skewers to a clean plate and serve two per person.
Wash the thermometer and raw-meat tongs before reusing them.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- El Anticucho
PROMPERU · Checked: 2026-09-07
- To what temperature should I cook beef?
USDA FSIS · Checked: 2026-09-07
- Anticuchos, quantified 500 g heart recipe
Sibarita Peru · Checked: 2026-09-07
- Anticuchos, quantified 1 kg heart liquid ratios
Hola Peru con Sabor y Amor · Checked: 2026-09-07
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