Latin American 10 min

Anticuchos de Corazón

Name: Anticuchos de Corazón
Total time: 10 min
Yield: 2 servings
Cuisine: Latin American
Ingredients: 1½ lbs beef heart, cleaned and cut into 1-inch cubes; 4 tablespoons ají panca paste; 1 tablespoon ají amarillo paste; 4 cloves garlic, minced; 2 teaspoons cumin; 1 teaspoon dried oregano; 2 tablespoons red wine vinegar; 2 tablespoons olive oil; Salt and black pepper to taste; Skewers, boiled potatoes, and choclo (Peruvian corn) for serving

high-proteingluten-freeketopaleo

Ingredientsfor 2

280

Cal

38g

Protein

Carbs

12g

Fat

11½ lbs beef heart, cleaned and cut into 1-inch cubes
24 tablespoons ají panca paste
31 tablespoon ají amarillo paste
44 cloves garlic, minced
52 teaspoons cumin
61 teaspoon dried oregano
72 tablespoons red wine vinegar
82 tablespoons olive oil
9Salt and black pepper to taste
10Skewers, boiled potatoes, and choclo (Peruvian corn) for serving

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Instructions

1
Trim the beef heart of any silvery membranes, fat, and connective tissue. Cut into 1-inch uniform cubes. The heart muscle is lean, dense, and has a rich, beefy flavor unlike any other cut.
2
Blend ají panca paste, ají amarillo paste, garlic, cumin, oregano, vinegar, and olive oil until smooth. Season generously with salt and pepper. Toss the heart cubes in the marinade until completely coated. Marinate in the refrigerator for 8–12 hours.
3
Thread the marinated heart cubes onto metal skewers, 4–5 pieces each. Grill over maximum heat for 2–3 minutes per side — high heat and brief cooking time are critical; overcooking toughens the heart. The outside should be charred and caramelized while the interior remains medium, not well-done.
4
Brush with remaining marinade during grilling. Serve immediately alongside boiled yellow potatoes and choclo, with ají amarillo sauce for dipping.