Authentic Peruvian Beef Heart Anticuchos
Indulge in the delightful flavors of Peru with these traditional Beef Heart Anticuchos, a beloved dish enjoyed by locals and visitors alike. This recipe features succulent pieces of beef heart marinated in a zesty blend of red wine vinegar, aromatic spices, and fresh herbs, then expertly skewered and grilled to perfection. The result is a smoky, charred flavor that will transport you straight to an 'anticuchería' in the heart of Lima. Serve these skewers hot off the grill alongside tender boiled potatoes and sweet corn on the cob for a satisfying meal that will impress your guests and tantalize their taste buds. Perfect for barbecues, family gatherings, or a special treat on a weeknight, preparing these skewers may take some time, but every step is worth the delicious reward. Soon, your neighbors will be drawn by the irresistible aroma wafting from your kitchen!
N/A
Servings
350
Calories
12
Ingredients
Ingredients
Fresh beef heart
2.5 lbs (Thinly sliced and cut into 2-inch square pieces)
Red wine vinegar
1 cup
Ground cumin
4 tablespoons
Ground pepper
1 teaspoon
Salt
1 teaspoon (or to taste)
Fresh garlic cloves
5 big
Fresh parsley
2 tablespoons (Finely minced)
Fresh cilantro
2 tablespoons (Finely minced)
Dried chilies
4 (Soaked in hot water)
Oil
1.5 cups
Corn on the cob
10-12 ears (Cooked (save some husk for basting))
Boiled potatoes
10-12 (Peeled)
Instructions
1
Start by placing the thinly sliced beef heart pieces in a glass or ceramic tray, ensuring they are evenly spread.
2
In a bowl, soak the dried chilies in hot water until they soften, then remove the seeds and devein them. For added heat, keep some seeds.
3
In a blender, combine the red wine vinegar, fresh garlic, softened chilies, ground cumin, ground pepper, salt, minced parsley, and minced cilantro with 1/2 cup of oil. Blend until you achieve a smooth paste.
4
Pour the marinade over the beef heart pieces, ensuring each piece is generously coated. Cover with plastic wrap and refrigerate for approximately 30 minutes. Avoid marinating for too long to prevent drying out.
5
While the meat marinates, soak the thick bamboo skewers in water to prevent burning on the grill.
6
Prepare your charcoal grill, ensuring the coals are very hot before grilling.
7
Thread three to four marinated pieces of beef heart onto each skewer, laying the meat flat for even cooking.
8
Reserve the remaining marinade, mixing it with the remaining oil to create a basting sauce.
9
Tie some fresh corn husk with a string made from additional husk, shredding it halfway to create a basting brush. Alternatively, soak dried corn husk in warm water to soften it before drying and using.
10
Once the grill is ready, lay the skewers flat over the hot coals and baste generously with the marinade-oil mixture. The drippings should create flames, adding to the distinct flavor of the anticuchos.
11
Cook the skewers for approximately one and a half minutes on each side, turning them frequently to prevent overcooking. Medium to medium-well doneness is ideal. Continuously baste and enjoy the flames for additional flavor.
12
Simultaneously, place boiled potatoes and pieces of corn on the grill, basting them with the marinade and allowing them to char.
13
Serve three skewers on each plate accompanied by a piece of corn and a boiled potato. For a creative twist, cut the potatoes in half and skew a piece at the end of each anticucho.
14
Serve immediately, while still hot from the grill. Enjoy the flavors of Peru!
Nutrition Information
28g
Fat
18g
Carbs
28g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Authentic Peruvian Beef Heart Anticuchos?
Anticuchos are a traditional Peruvian dish consisting of marinated beef heart skewers grilled over charcoal, commonly found in street stalls called anticucherías.
How much beef heart do I need for this recipe?
This recipe requires 2.5 lbs of fresh beef heart, which should be thinly sliced and cut into 2-inch square pieces.
What is the primary acidic component of the marinade?
The marinade uses 1 cup of red wine vinegar to tenderize the meat and provide a zesty flavor.
How long should the beef heart marinate?
The meat should be refrigerated for approximately 30 minutes. It is important not to marinate for too long to prevent the meat from drying out.
How do I prepare the dried chilies for the sauce?
Soak the 4 dried chilies in hot water until they soften, then remove the seeds and devein them before blending into the marinade.
Can I make the Anticuchos spicier?
Yes, for added heat, you can keep some of the seeds from the dried chilies when preparing the marinade.
What herbs are used in the traditional marinade?
The marinade includes 2 tablespoons each of finely minced fresh parsley and fresh cilantro.
How do I prevent bamboo skewers from burning on the grill?
Soak the thick bamboo skewers in water while the meat is marinating to prevent them from catching fire or burning.
What spices are essential for the authentic taste?
The recipe calls for 4 tablespoons of ground cumin, 1 teaspoon of ground pepper, and 1 teaspoon of salt to achieve the traditional flavor.
How do I make the marinade smooth?
In a blender, combine the vinegar, garlic, softened chilies, cumin, pepper, salt, herbs, and 1/2 cup of oil, then blend until a smooth paste is formed.
What kind of oil should I use for basting?
The recipe uses 1.5 cups of oil in total; 1/2 cup goes into the marinade paste, and the remaining cup is mixed with the leftover marinade for basting.
How do I create a traditional basting brush?
Tie fresh corn husk with a string made from the husk and shred it halfway to create a brush. If using dried husks, soak them in warm water first.
How many pieces of meat go on each skewer?
Thread three to four pieces of beef heart onto each skewer, ensuring the meat is laid flat for even cooking.
What type of grill is best for Anticuchos?
A charcoal grill is preferred, as the hot coals and flames from the oil drippings provide the distinct smoky, charred flavor.
How long does it take to grill the skewers?
Cook the skewers for approximately one and a half minutes on each side, turning frequently.
What is the recommended level of doneness?
Medium to medium-well doneness is considered ideal for beef heart anticuchos.
What side dishes are served with this recipe?
Traditional sides include 10-12 ears of cooked corn on the cob and 10-12 peeled boiled potatoes.
Can I grill the side dishes?
Yes, place the boiled potatoes and corn on the grill alongside the meat, basting them with the marinade-oil mixture until they char.
How should I plate the Anticuchos?
Serve three skewers on each plate accompanied by one piece of corn and one boiled potato.
What is a creative way to present the potatoes?
You can cut the boiled potatoes in half and skewer one piece at the very end of each meat skewer.
How many calories are in a serving of this dish?
Each serving contains approximately 350 calories.
What is the nutritional breakdown regarding fat and protein?
A serving contains 28g of fat and 28g of protein.
How many carbohydrates are in one serving?
There are 18g of carbohydrates per serving.
Why is the basting process important?
Basting adds flavor and moisture; the oil dripping onto the coals creates flames that impart a unique smoky taste.
Should the meat be cooked until well-done?
No, you should avoid overcooking the beef heart. Medium to medium-well is the sweet spot for texture.
What equipment is needed for the marinade?
You will need a blender to create the smooth chili paste and a glass or ceramic tray for marinating.
Is this dish suitable for barbecues?
Yes, it is perfect for barbecues, family gatherings, or any outdoor social event.
What is the secret to the aroma of this dish?
The combination of garlic, cumin, and the chili-vinegar marinade being charred over an open flame creates the signature irresistible aroma.
Can I use a regular brush if I don't have corn husks?
While the recipe suggests a corn husk brush for tradition, a regular basting brush can be used if husks are unavailable.
When should the dish be served?
Anticuchos should be served immediately while they are still hot off the grill for the best flavor and texture.