Are you ready to embark on a culinary adventure that will tantalize your taste buds and transport you straight to the vibrant streets of Peru? Anticuchos Picantes is not just a recipe—it's a bold, spicy journey into the heart of traditional Peruvian cuisine. This sizzling dish transforms beef heart into a mouthwatering delicacy that challenges food lovers to step out of their comfort zone and experience a truly authentic gastronomic experience. Get ready to impress your guests and ignite your inner chef with this legendary street food that has been delighting locals for generations!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Peruvian
Serves: 4 servings
Ingredients
- 1 lb beef heart, cleaned and cut into cubes
- 1/4 cup vinegar
- 2 tbsp aji panca paste
- 2 cloves garlic, minced
- 1 tsp cumin
- Salt to taste
- Wooden skewers
Instructions
- Clean the beef heart thoroughly, removing any tough membranes or excess fat. Cut the heart into uniform 1-inch cubes to ensure even cooking.
- In a large mixing bowl, combine vinegar, aji panca paste, minced garlic, cumin, and salt. Whisk together to create a marinade with a smooth consistency.
- Add the beef heart cubes to the marinade, ensuring each piece is completely coated. Cover and refrigerate for at least 2-3 hours, or ideally overnight, to allow the flavors to penetrate the meat.
- If using wooden skewers, soak them in water for 30 minutes prior to grilling to prevent burning.
- Remove the marinated beef heart from the refrigerator 30 minutes before cooking to bring to room temperature.
- Thread the marinated beef heart cubes onto the skewers, leaving a small space between each piece to ensure even cooking.
- Preheat your grill or grill pan to high heat, around 450-500°F (230-260°C).
- Grill the skewers for 3-4 minutes per side, turning occasionally to achieve a nice char and cook to medium-rare or medium doneness.
- Remove from heat and let rest for 3-5 minutes to allow juices to redistribute.
- Serve hot, traditionally accompanied by boiled potatoes, corn, and a spicy rocoto pepper sauce.
Tips
- Meat Preparation is Key: When cleaning the beef heart, be meticulous about removing membranes and excess fat to ensure a tender, smooth texture.
- Marination Magic: The longer you marinate, the more flavorful your anticuchos will be. While 2-3 hours works, overnight marination is ideal for maximum taste absorption.
- Skewer Strategy: Leave small spaces between meat cubes on skewers to ensure even heat distribution and perfect charring.
- High Heat is Crucial: Grill at 450-500°F to achieve that classic charred exterior while keeping the inside juicy and tender.
- Don't Overcook: Aim for medium-rare to medium doneness to prevent the heart from becoming tough and chewy.
- Resting Matters: Always let the skewers rest for 3-5 minutes after grilling to redistribute juices and enhance overall flavor.
- Authenticity Tip: Serve with traditional sides like boiled potatoes and a spicy rocoto pepper sauce for a true Peruvian experience.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 2g
Protein: 25g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 250mg
