Anticucho De Corazon

"Beef heart anticuchos (Peruvian-style brochettes). Preparation time is estimated since I have never made these yet. Recipe taken from The Art of Peruvian Cuisine, by Tony Custer."
 
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Ready In:
36mins
Ingredients:
10
Yields:
4 brochettes
Serves:
1-2
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ingredients

  • 1 beef heart, cleaned & trimmed
  • salt
  • oil, for basting
  • Aji panca paste

  • 2 tablespoons vegetable oil
  • 1 lb aji panca chile, dried
  • water
  • Beef heart anticucho marinade

  • 12 cup light vinegar
  • 1 -2 tablespoon aji panca chili paste
  • 14 teaspoon vegetable oil
  • salt
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directions

  • Aji panca:

  • Stem and devein the ajies (keep some veins for a very spicy paste).
  • Toast in dry skillet over high heat for a few minutes, then blanche.
  • Blanche 1, 2, or 3 times (in a change of water each time) for more or less spiciness. Spiciness reduces with each blanching.
  • Process ajies in a blender or food processor with a steel blade, with just enough water and oil to make a thick paste.
  • Push the mixture through a fine sieve.
  • Discard any remaining skin and veins.
  • Yield: 1 cup.
  • Marinade:

  • Mix all ingredients.
  • Assembly:

  • Remove all skin and sinews from the heart.
  • Cut meat into large bits-sized pieces.
  • Place 3-4 pieces onto bamboo skewers, and marinade overnight.
  • When ready to prepare, remove from marinade and sprinkle with salt.
  • Barbecue for about 3 minutes per side over very high heat. Baste with extra oil and remaining marinade as necessary.
  • Serve immediately.

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