peruvianbeef heartgrilledstreet foodpaleoskewersají panca

Anticuchos de Corazón

Name: Anticuchos de Corazón
Prep time: 12 min
Cook time: 16 min
Total time: 30 min
Yield: 2
Cuisine: Peruvian
Ingredients: 400 g beef heart, trimmed of sinew and cut into 3 cm cubes; 45 g ají panca paste; 10 g garlic, finely grated; 3 g ground cumin; 1 g dried oregano; 25 ml red wine vinegar; 15 ml olive oil; 4 g fine sea salt; 1 g freshly ground black pepper; 300 g potatoes, peeled and cut into 2 cm chunks; 160 g corn kernels; 10 ml olive oil; 2 g fine sea salt; 10 g ají panca paste; 20 ml water; 5 g fresh parsley, finely chopped; 4 wooden skewers, soaked if needed

These anticuchos are deeply savory, lightly smoky, and lacquered with a brick-red ají panca marinade that brings mild heat and fruity depth. The beef heart stays tender and juicy when grilled hot and fast, and the charred potatoes and corn make the dish hearty and satisfying.

30 min

2 servings

448 kcal

Peruvian

Ingredients

Adobo de ají panca

400 gbeef heart, trimmed of sinew and cut into 3 cm cubes
45 gají panca paste
10 ggarlic, finely grated
3 gground cumin
1 gdried oregano
25 mlred wine vinegar
15 mlolive oil
4 gfine sea salt
1 gfreshly ground black pepper

Guarnición y acabado

300 gpotatoes, peeled and cut into 2 cm chunks
160 gcorn kernels
10 mlolive oil
2 gfine sea salt
10 gají panca paste
20 mlwater
5 gfresh parsley, finely chopped
4wooden skewers, soaked if needed

Instructions

1
If using a grill, preheat it to high. If cooking indoors, heat a grill pan or heavy skillet over high heat. In a bowl, combine the ají panca paste, grated garlic, cumin, oregano, red wine vinegar, olive oil, salt, and black pepper. Add the beef heart and mix thoroughly so every piece is coated. Let it marinate for 10 minutes at room temperature while you prepare the sides; beef heart benefits from a short marinade because a long one can make the surface mushy rather than more tender.
2
Put the potatoes in a saucepan with cold water to cover, bring to a boil, and cook for 8-10 minutes until just tender but not falling apart. In the last 3 minutes, add the corn kernels to the same pan. Drain well, then toss the potatoes and corn with olive oil and salt. Keeping them fairly dry helps them char instead of steam.
3
Thread the marinated beef heart onto the skewers, packing the pieces snugly but not so tightly that heat cannot circulate. Stir together the extra ají panca paste and water to make a quick basting sauce.
4
Grill the skewers over high heat for 2-3 minutes per side, turning to char the edges evenly, until the heart is just cooked through and still juicy; overcooking makes it firm and dry. In the last 3-4 minutes of grilling, add the potatoes and corn to the grill or pan and cook until lightly blistered and smoky. Brush the skewers once or twice with the ají panca basting sauce as they cook for a glossy, flavorful crust.
5
Rest the skewers for 2 minutes so the juices settle. Serve hot with the charred potatoes and corn, and finish with chopped parsley.

Nutrition per serving

448 kcal

Calories

38g

Protein

22g

Carbs

22g

Fat

Fiber

Notes

•For the best texture, trim the heart carefully, removing hard valves, silver skin, and thick connective tissue before cubing.
•Traditional anticuchos are cooked over charcoal; if possible, use lump charcoal for the characteristic smoky aroma.
•If you can find choclo, use it instead of regular corn kernels for a more authentic Peruvian accompaniment.
•A metal skewer works best for strong heat, but soaked wooden skewers are fine for this quick cooking time.

Background

Anticuchos are one of Peru’s most beloved street foods, with roots tracing back to the colonial era when enslaved Africans prepared skewered offal with bold seasonings. Anticuchos de corazón, made from beef heart, became especially iconic in Lima and are still commonly grilled over charcoal and sold from street carts and markets.

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