Anticuchos (Beef Heart)

Tender beef heart transforms into something extraordinary when marinated in deep, fruity ají panca peppers and brightened by vinegar and garlic—a Peruvian street food classic with rich, almost gamey flavor and perfectly charred edges when grilled. The long marinade melts any toughness into succulence while cumin and oregano add warm, earthy notes. Make this when you want to impress with something bold and authentic, or simply crave an adventurous weeknight dinner with skewers that'll have everyone asking for seconds.

Ingredients

2 pounds (900 grams) beef heart, trimmed and cut into 1-inch (2.5 cm) cubes

3 ají panca chiles (60 grams), seeded and deveined

1/4 cup (60 milliliters) red wine vinegar

1/4 cup (60 milliliters) vegetable oil

6 garlic cloves, minced

2 teaspoons (4 grams) ground cumin

1 teaspoon (2 grams) dried oregano

1/2 teaspoon (3 grams) ground black pepper

1/2 teaspoon (3 grams) salt, plus more to taste

1/4 teaspoon (0.5 grams) cayenne pepper

2 tablespoons (30 milliliters) fresh lime juice

1 tablespoon (15 milliliters) soy sauce

1 red onion, cut into 1-inch (2.5 cm) pieces

Wooden or metal skewers (12 skewers, 10 inches/25 cm long)

Instructions

Soak wooden skewers in water for 30 minutes if using them to prevent burning during cooking.

Place ají panca chiles in a bowl and pour 1/2 cup (120 milliliters) of hot water over them, letting them soak for 10 minutes until softened, then drain.

In a blender, combine softened ají panca chiles, garlic, red wine vinegar, vegetable oil, cumin, oregano, black pepper, salt, cayenne pepper, lime juice, and soy sauce, blending until smooth and paste-like with a deep burgundy color.

Place trimmed beef heart cubes in a large bowl and pour the marinade over them, stirring to coat all pieces evenly. Cover and refrigerate for at least 6 hours, preferably overnight, allowing the flavors to penetrate the meat.

Remove anticuchos from the refrigerator 30 minutes before cooking to bring them to room temperature. Thread the marinated heart cubes and red onion pieces alternately onto skewers, beginning and ending with onion.

Heat a cast iron skillet or grill to high heat (400-450 degrees Fahrenheit / 200-230 degrees Celsius) until a drop of water sizzles immediately on the surface.

Working in batches if necessary, place skewers on the hot grill or skillet and cook for 2-3 minutes per side, rotating a quarter turn halfway through each side, until the exterior develops a charred crust while the interior remains slightly pink and tender, about 8-10 minutes total.

Transfer cooked anticuchos to a serving platter and brush with any remaining marinade from the bowl.

Serve immediately while still hot, typically with boiled potatoes, corn, and a spicy green chile sauce called ají verde on the side.