Sanguche de Corazon

Nutrition · per serving

Steps

1. 1

   Pat the beef heart very dry, then slice it into thin steaks about 1 cm thick, trimming away any tough valves or silvery membrane. In a bowl, combine the beef heart with the grated garlic, aji amarillo paste, cumin, oregano, lime juice, olive oil, salt, and black pepper. Toss well and let it stand for 10 minutes at room temperature while you prepare the accompaniments; this short marinade seasons the meat quickly without making the surface wet.

   400 g beef heart, cleaned and trimmed2 cloves garlic, finely grated20 g aji amarillo paste1 tsp ground cumin1 tsp dried oregano20 ml lime juice15 ml olive oil1 tsp fine sea salt1/2 tsp freshly ground black pepper
2. 2

   Make the herb sauce by stirring together the parsley, coriander, minced garlic, red wine vinegar, lime juice, olive oil, salt, black pepper, and aji amarillo paste until spoonable. Taste and adjust for sharpness; it should be bright and punchy because it will cut through the richness of the heart.

   20 g fresh parsley, finely chopped10 g fresh coriander, finely chopped1 clove garlic, finely minced15 ml red wine vinegar15 ml lime juice45 ml olive oil1/4 tsp fine sea salt1/4 tsp freshly ground black pepper10 g aji amarillo paste
3. 3

   Toss the sliced red onion with the lime juice and salt. Massage it lightly with your fingers and leave it for 5 to 10 minutes to soften and lightly pickle; the onion should keep some crunch.

   120 g red onion, thinly sliced15 ml lime juice1/4 tsp fine sea salt
4. 4

   Heat a heavy grill pan or skillet over high heat until very hot. Lay in the marinated beef heart in a single layer and cook for 2 to 3 minutes on the first side, then 1 to 2 minutes on the second side, depending on thickness. Cook in batches if needed so the meat sears rather than steams. The heart should be browned at the edges and just cooked through but still juicy; overcooking will make it firm and dry.

   400 g beef heart, cleaned and trimmed
5. 5

   Transfer the cooked heart to a board and rest for 3 minutes so the juices settle, then slice it thinly across the grain for the most tender bite.

   400 g beef heart, cleaned and trimmed
6. 6

   Line each lettuce leaf set with sliced avocado, pile on the warm beef heart, top with the onion salad, and spoon over the herb sauce. Fold into handheld wraps or stack open-faced and serve immediately.

   4 large lettuce leaves1 medium (150 g flesh) avocado, sliced400 g beef heart, cleaned and trimmed120 g red onion, thinly sliced20 g fresh parsley, finely chopped10 g fresh coriander, finely chopped

Origin & History

Sanguche de corazon is inspired by the flavors of anticuchos, Peru's beloved skewered and grilled beef heart, a dish with roots in Afro-Peruvian cooking dating back to the colonial era. Turning those same bold seasonings into a sandwich-style street food is a natural extension of Lima's rich sanguche culture. This version keeps the classic heart, onion, lime, and chile profile while adapting the format for a paleo plate.