1/1 Photo of Peruvian Anticuchos
1 hr 50 mins
1 hr 30 mins
Beef heart marinated, skewered, and seared over the grill. This is a very tipical and popular Peruvian dish. People line up at the good "anticucherias" (anticucho restaurants) every evening! It takes some work but it is so worth it! I taught myself to make them because I missed them so much! A very special addition to any barbecue party! And the delicious smell will bring over all your neighbors to check it out!
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- 2 1/2 lbs of fresh beef heart, thinly sliced and cut into squares of about 2 inches long
- 1 cup red wine vinegar
- 4 tablespoons ground cumin
- 1 teaspoon ground pepper
- 1 teaspoon salt (or to taste)
- 5 big fresh garlic cloves
- 2 tablespoons of finely minced fresh parsley
- 2 tablespoons of finely minced fresh cilantro
- 4 dried chilies
- 1 1/2 cups oil
- 10 -12 ears corn on the cob, cooked (save some of the husk)
- 10 -12 boiled potatoes, peeled
- 1Place the pieces of heart in a glass or ceramic tray.
- 2Previously, soak the chiles in hot water until they are soft, devein and take the seeds off. If you want you can keep some of the seeds to make it spicier. In Peru we use aji panca, but this works well too.
- 3Blend the vinegar, garlic, aji panca (or dried chile), and all other ingredients with 1/2 cup of the oil until you have a soft paste.
- 4Pour it on the pieces of heart and distribute evenly so all pieces are well covered and can absorb the marinade. Cover and let sit in the refrigerator for about 30 minutes. Do not let them marinade for too long or they will dry out because of the vinegar.
- 5In the meantime, place thick bamboo skewers to soak in water so they don't burn when they go on the grill.
- 6Use a charcoal grill and make sure the coals are very hot before you start.
- 7Stick three or four pieces of heart in each skewer, so that the meat lays flat.
- 8Save the rest of the marinade in a cup or small bowl and add the rest of the oil to it, mixing well. This will be used for basting the anticuchos on the grill.
- 9Tie some pieces of fresh corn husk with a string made out of some more husk and shred them half the way to make a kind of brush and use it for basting. (You can use dry husk too but you need to soak it for a while in warm water to make it flexible and then pat it dry before you use it).
- 10When the coals are ready and the grill is hot place the anticuchos flat on the grill and baste them generously with the leftover marinade and oil mix.
- 11This will drip and cause the coals to flame, make sure it flames over because this is what gives the anticuchos their distinctive flavor.
- 12Let anticuchos cook for about 1 minute and a half on each side. DO NOT OVERCOOK! They will dry out and become tough. Medium or medium well is fine. Turn them over continuously and keep basting and flaming until they are done.
- 13Hold two or three at a time to turn them over quickly.
- 14At the same time, place the pieces of corn and potatoes on a corner of the grill, baste them with the same marinade and allow them to be flamed too.
- 15Serve three skewers in each plate, accompanied by one piece of corn and one potato. You can also cut the potatoes in half (across not length wise) and stick a piece at the end of each skewer.
- 16Serve hot, right out of the grill, don't let it get cold! ENJOY! :P.
- 17What takes the longest time is to slice and cut the heart in squares and stick the pieces on the skewers; as you get practice doing this it will be faster, allow yourself some more time of preparation the first couple of times.
- 18You can also use regular beef, chicken, fish, prawns, or lamb to make anticuchos, but the original and traditional recipe calls for cow heart. Hope you like it! :).
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Nutritional Facts for Peruvian Anticuchos
Serving Size: 1 (390 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 699.7
- Calories from Fat 350
- Total Fat 38.8 g
- Saturated Fat 6.0 g
- Cholesterol 140.8 mg
- Sodium 365.4 mg
- Total Carbohydrate 64.9 g
- Dietary Fiber 6.9 g
- Sugars 6.3 g
- Protein 27.6 g