Peruvian Beef Heart Skewers

Ingredients

• 3 whole ají panca chiles, seeded
• 6 cloves garlic cloves, peeled
• 1.5 teaspoons ground cumin
• ½ teaspoon ground black pepper
• ½ cup red wine vinegar
• ¼ cup extra-virgin olive oil
• 1 teaspoon salt
• 1.5 pounds beef heart, cleaned and trimmed
• 1 large yellow onion, peeled
• ¼ cup fresh cilantro, roughly chopped
• 2 whole lime wedges

Instructions

1. 1

   Make the marinade: Toast 3 ají panca chiles in a dry 10-inch skillet over medium heat for 30 seconds on each side until fragrant — they should release their aroma without burning. Transfer to a bowl, cover with 0.5 cup boiling water, and let soak for 10 minutes until soft.

2. 2

   Drain the softened chiles and transfer to a blender. Add 6 peeled garlic cloves, 1.5 teaspoons ground cumin, 0.5 teaspoon black pepper, 0.5 cup red wine vinegar, 0.25 cup extra-virgin olive oil, and 1 teaspoon salt. Blend until completely smooth — this should take 1–2 minutes. The marinade should be a deep burgundy color and pourable. Set aside.

3. 3

   Prepare the beef heart: Pat the cleaned beef heart dry with paper towels. Using a sharp knife, trim away any white connective tissue and chambers inside, then slice into 1-inch cubes — you should get 24–28 pieces total. Transfer to a medium bowl.

4. 4

   Pour the marinade over the beef heart pieces and stir to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours — the longer it sits, the deeper the flavor will be.

5. 5

   While the meat marinates, soak 8 wooden skewers (or 4 metal skewers) in cold water for 20 minutes to prevent burning. Dice 1 large yellow onion into 1-inch pieces, keeping them roughly uniform.

6. 6

   Remove the beef heart from the marinade and reserve the marinade. Thread the marinated beef pieces onto the skewers, alternating with onion pieces — aim for 3–4 pieces of beef and 3 pieces of onion per skewer, leaving a 1-inch handle on each end.

7. 7

   Set a grill or grill pan to high heat. If using a charcoal grill, let coals burn until they're covered in white ash; if using a gas grill, preheat for 5 minutes. The grates should be hot enough that a drop of water immediately sizzles and evaporates.

8. 8

   Brush the hot grates with oil using a long-handled brush. Place the skewers directly on the grates. Grill for 2–3 minutes on the first side — you're looking for deep char marks, not just color. The exterior should blacken in spots while the beef stays tender inside.

9. 9

   Flip the skewers and grill for another 2–3 minutes on the second side until evenly charred and the beef heart feels firm but still yields slightly to firm pressure — this means it's cooked through without becoming tough. The internal temperature should reach 160°F on an instant-read thermometer.

10. 10

    Transfer the skewers to a plate and brush both sides with the reserved marinade while still hot — this adds moisture and extra flavor. Let rest for 2 minutes so the juices redistribute.

11. 11

    Arrange the anticuchos on a serving platter. Sprinkle with 0.25 cup fresh cilantro and serve immediately with lime wedges on the side — guests can squeeze lime juice over the skewers to brighten the rich, spiced flavors. Pair with white rice, roasted potatoes, or warm corn tortillas.

Tools you’ll need

• 10-inch skillet
• blender
• sharp knife
• cutting board
• medium bowl
• wooden or metal skewers
• charcoal or gas grill
• long-handled grill brush
• instant-read thermometer
• tongs
• serving platter

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