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Peruvian Anticuchos

Recipe courtesy of Carla Gutierrez with Notas de Mamá.

Featuring:
Rumba® Beef Heart

Grilled Anticuchos on Plate

Ingredients

  • Rumba® Beef Heart (1 package)
  • Small cane or wood sticks for skewers
  • 1 cup of aji panca paste
  • 1 tablespoon granulated garlic
  • ½ cup red vinegar
  • 1 teaspoon ground oregano
  • ½ cup of olive oil
  • Salt and pepper to taste
  • 1 teaspoon ground cumin

Instructions

  1. Preheat gas or charcoal grill to high heat.
  2. Trim beef heart and slice into small, thick square-shaped cubes. Insert 3 or 4 pieces of meat on each cane or wood stick. Place the skewered beef anticuchos on a baking sheet or shallow baking dish.
  3. In a bowl, mix aji panca paste, garlic, vinegar, oregano, oil and cumin. Season with salt and pepper. Stir to blend and pour over the anticuchos. Marinate for 1 hour. (Some people let the meat marinate longer, but if you are in a rush, 1 hour will be enough.)
  4. Grill the anticuchos for 1 to 2 minutes on each side until beef heart is tender and reaches an internal temperature of 160ºF.
  5. Serve with boiled potatoes, corn, and aji or rocoto (Peruvian chile) sauce, if desired.
  6. To prepare Peruvian chile sauce, blend rocoto (Peruvian chile) with garlic, red onion, parsley, cilantro, lemon juice, green onions, a splash of vinegar, a drizzle of olive oil, salt and pepper to taste. This simple sauce is delicious and gives a lovely contrast to the anticuchos.