Anticuchos (Beef Heart)

For Easter we had a kind of busy day with church and such so when we got home we were tired. I had plans to make a big elaborate meal but that got pushed to the side in an effort to find rest. When we finally became hungry I made Anticuchos.

Anticuchos are a very popular street food here in Peru. Also Anticuchos are originally from Peru they date back to the "Pre-Columbian" era. Other countries across South America like Chile have picked up the recipe as well. Being that they are a popular street food you can find them almost anywhere, I know of 2-3 carts within a few blocks of our La Victoria Church. They make them over an open flame and some places serve them with a slice of a potato and choclo (a large white corn).

There are also some really great creamy dipping sauces here, I'll do a post later on those because I want to try and perfect my own Crema de Ají. That dipping sauce is one of my favorites and I use it on just about everything from sandwiches and tacu tacu (another peruvian bean dish) to dipping fries in it. But I really love it on Anticuchos.

Anticuchos are beef heart or chicken hearts, but can be made from just regular chicken breast as well. My son Zechariah loves eating the chicken hearts. I bought them by accident on one of our very first days here in Peru and he devoured about 3 skewers in one sitting.

I bet, if your daring enough, you can find beef heart at your local meat market and try out this recipe. I'm not a huge meat eater, and I'm definitely not a fan of organ type meat but beef Anticuchos is one of my favorite foods to eat here, and oddly enough I don't even really think of it being a heart because it's not irony in flavor or tough or full of tendons or viens.

Below you can find the recipe, you can maybe give it a try. I think it's fairly easy to make, but remember Anticuchos are BEST served right off the grill or griddle so you can't make them ahead of time.

Ingredients:

1heart of cow or veal, clean and cut in squares (use chicken or beef if you prefer), you can also use chicken breast.

Marinade:½cup ají panca paste
1tablespoon garlic, finely chopped
¼ cup red wine vinegar
1tablespoon dried oregano
½ cup vegetable oil
Salt
1 teaspoon cumin

Sides you can serve with it:
2 Russet potatoes, boiled, peeled, and cut in thick slices, you can also fry these up a bit for a little crunch.
2 Giant choclo ears (or regular old corn), boiled, and cut in thick slices, or corn off the cob and griddled up.

Instructions:

1. Before cutting the heart, clean it thoroughly, take out any veins and sinew. Cut in squares of 1 ½ inch by side.
2. In a bowl, combine ají panca paste, garlic, vinegar, oregano, oil, salt, and cumin. Add the heart cubes, and marinate for at least three hours, or over night is ok too.
3. To make - thread three or four heart pieces in bamboo skewers, and grill at medium heat, basting with the marinade, until cooked through (about three minutes each side).
4. Take them off the heat, put on plates, and serve with potatoes, corn, and crema de aji sauce.