Anticucho De Corazon

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READY IN: 36mins
SERVES: 1-2
UNITS: US

INGREDIENTS

Nutrition
  • 1
    beef heart, cleaned & trimmed
  • oil, for basting
  • Aji panca paste
  • 2
    tablespoons vegetable oil
  • 1
    lb aji panca chile, dried
  • Beef heart anticucho marinade
  • 12
    cup light vinegar
  • 1 -2
    tablespoon aji panca chili paste
  • 14
    teaspoon vegetable oil
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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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