Anticuchos
Anticuchos are skewers of beef heart marinated in aji panca, vinegar and garlic, then grilled over charcoal. The meat is tender and smoky with a mild chili tang. They are sold hot from street carts with boiled potato and corn.
Anticuchos - Grilled Beef Heart skewers: Carly & Art, CC BY-SA 2.0 (Wikimedia Commons)
Where it comes from
Anticuchos are a street food of Lima and the Peruvian coast with roots in Andean cooking, and the tradition is now widely loved across the country. They are a staple of evening grills and local fairs.
Explore the cuisine of Peru.
Make Anticuchos at home
Ingredients
- 2 lb beef heart (or sirloin), trimmed and cut in 1-inch cubes
- 1/3 cup aji panca paste
- 1/2 cup white vinegar (use white vinegar)
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons vegetable oil
- Salt and pepper
- Boiled potatoes and corn to serve
- Wooden skewers, soaked
How it's made
- Whisk the aji panca, vinegar, garlic, cumin, oregano, oil, salt and pepper into a marinade.
- Toss the meat in the marinade and refrigerate for at least 4 hours or overnight.
- Thread the cubes onto skewers.
- Heat a grill or grill pan to high heat and oil the grate.
- Grill the skewers 3 to 4 minutes per side, basting with leftover marinade, until browned.
- Serve hot with boiled potatoes, corn and a spicy aji sauce.
Variations
- Anticuchos de pollo: chicken thigh skewers.
- Anticuchos de res: sirloin beef skewers.
- Mushroom anticuchos for a vegetarian version.
Cook’s tip: Do not overcook the heart; 3 to 4 minutes per side keeps it tender rather than chewy.
Related dishes
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
- Anticuchos - Grilled Beef Heart skewers: Carly & Art, CC BY-SA 2.0 (Wikimedia Commons)