Anticuchos Recipe

The best part of making these anticuchos is turning an inexpensive, strongly flavored cut into something deeply savory and tender. Beef heart has a firm, almost steak-like texture, but it needs careful trimming: remove the tough outer membrane, sinew, and any gristly sections before cutting the meat into bite-size pieces. The aji panca marinade is what gives this Peruvian classic its identity. A full cup of the mildly smoky chile paste mixed with five cloves of garlic, two teaspoons of cumin, and three tablespoons of vinegar creates a dark, brick-red coating with earthy heat and a pleasant tang. Give the beef the full two hours of prep time whenever possible, because most of that time is really marinating. The vinegar seasons the heart while the aji panca and garlic work their way into the surface, but the pieces should not be left swimming in the marinade overnight; the acid can make the exterior a little soft. I usually cut the heart into evenly sized chunks so the smaller pieces do not dry out before the larger ones are cooked. Thread them snugly onto skewers, leaving a little space between pieces so the grill can brown the edges rather than simply steam the meat. A very hot grill is the key to the texture here. Cook the skewers for about 15 minutes total, turning them often and brushing with any reserved marinade during the early part of cooking. The outside should develop charred, almost lacquered spots while the center remains juicy and pleasantly springy. Beef heart is lean, so it goes from tender to chewy quickly; watch the thickest piece and pull the skewers as soon as they are cooked through. If you are using wooden skewers, soak them well in advance, and keep a clean platter ready for the finished meat rather than returning it to the plate that held the raw heart. Serve the anticuchos hot for dinner with grilled or boiled potatoes and wedges of sweet corn, which balance the chile, vinegar, and cumin beautifully. The potatoes are especially good with any juices left on the platter, while the corn adds a fresh sweetness against the smoky beef. A simple green salad, sliced avocado, or aji sauce makes a welcome addition without competing with the marinade. This six-serving batch is ideal for a relaxed weekend meal, when you can marinate the heart ahead of time and grill everything just before serving.