The Story Behind Anticuchos Grilled Beef Heart Skewers

Peruvian Anticuchos are one of the great street foods of the world and carry a history that reaches back to pre-Columbian Peru. The Inca people skewered and grilled meat over fire centuries before the Spanish arrived. When the Spanish colonizers took over in the 16th century, the wealthy ate the prime cuts and discarded the offal — including beef hearts — to the enslaved African and indigenous populations. Those communities transformed what they were given into something extraordinary: marinating the tough heart meat in ají panca chile paste, cumin, and vinegar, then grilling it over open charcoal to smoky perfection. Anticuchos are a powerful story of resilience and culinary genius — a dish born from scarcity that became so delicious it is now beloved by all Peruvians, from street corners in Lima to high-end restaurants around the world.

Time and Servings

  • Prep Time: 2 hours (includes marinating)
  • Cook Time: 15 minutes
  • Total Time: 2 hours 15 minutes
  • Servings: 4 servings

Nutrition (per serving)

  • Calories: 300 kcal
  • Fat: 20g
  • Carbohydrates: 5g
  • Protein: 25g

Ingredients

  • 1 lb beef heart, cubed
  • 1/4 cup aji panca paste
  • 2 tbsp red wine vinegar
  • 3 cloves garlic, minced
  • 1 tbsp cumin
  • Salt and pepper, to taste
  • Skewers
  • Boiled potatoes and corn (for serving)

Instructions

1. Prepare the Beef Heart

  • Trim any fat, connective tissue, or membranes from the beef heart. Cut it into uniform, bite-sized cubes for even cooking.

2. Make the Marinade

  • In a mixing bowl, combine the aji panca paste, red wine vinegar, minced garlic, cumin, salt, and pepper. Whisk together until smooth.

3. Marinate the Beef Heart

  • Add the beef heart cubes to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor. Stir occasionally to redistribute the marinade.

4. Prepare the Grill

  • Preheat a grill or grill pan to high heat. Lightly oil the grates to prevent sticking.

5. Assemble the Skewers

  • Thread the marinated beef heart cubes onto skewers, leaving small gaps between each piece to allow even cooking.

6. Grill the Anticuchos

  • Place the skewers on the hot grill and cook for 5-7 minutes per side, or until the beef heart is charred on the outside and tender on the inside. Avoid overcooking, as the meat can become tough.

7. Serve

  • Remove the skewers from the grill and serve immediately with traditional accompaniments like boiled potatoes, corn on the cob, and aji sauce on the side.

Tips for Success

  1. Selecting Beef Heart: Ensure the beef heart is fresh and of high quality. Ask your butcher to clean and trim it for you if you're unsure how to handle it.
  2. Marinating Time: While 2 hours is sufficient, marinating overnight enhances the flavors and tenderness of the meat.
  3. Skewer Choice: If using wooden skewers, soak them in water for 30 minutes before threading the meat to prevent burning on the grill.
  4. Grill Temperature: Maintain high heat for the perfect char, but avoid flames that could scorch the meat.
  5. Aji Panca Substitute: If you can't find aji panca paste, use mild chili paste or smoked paprika for a similar flavor profile.
  6. Pairing Suggestion: Serve with a refreshing Peruvian drink like chicha morada to complement the dish.

Wine, Cocktail, or Drink Pairing:

Wine Pairing:
A Malbec from Argentina or a Cabernet Sauvignon pairs beautifully with the smoky, charred flavors of the grilled beef heart skewers. The bold tannins complement the robust taste of the meat.

Cocktail Pairing:
A Pisco Sour is an excellent cocktail choice, providing a bright citrusy contrast to the deep, savory flavors of the anticuchos.

Non-Alcoholic Option:
A refreshing Chicha Morada (a Peruvian purple corn drink) enhances the smoky and spicy notes with its sweet and fruity undertones, offering a traditional pairing.