Elevated Snacks · Peruvian
Anticuchos de Corazón
I marinate beef heart in a punchy mix of vinegar and spices before hitting it with high heat. The result is smoky, tender, and deeply savory.
Why This Works
The vinegar breaks down the tough heart tissue, while the smoky ají panca adds the characteristic Peruvian street-food flavor profile.
The Upgrade
Serve with a side of boiled potato slices grilled until crispy.
Chef's Secret
Michelin TechniqueDon't trim all the fat off the heart; it renders during grilling to create incredible basting juices.
Ingredients
Total time including resting: 45 min
Directions
Whisk ají panca, vinegar, garlic, oregano, cumin, and oil in a bowl to form a marinade.
Coat the beef heart cubes and marinate for at least 20 minutes to tenderize the muscle fibers.
20 minThread the meat tightly onto the soaked skewers.
Preheat a heavy cast-iron grill pan over high heat until it emits a wisp of smoke.
5 minPlace skewers on the grill, searing for 2-3 minutes per side for a deep charred crust.
6 minBaste constantly with leftover marinade to infuse deep flavor and prevent drying out.
Ensure the center is just cooked through but still tender.
Wine Pairing
Malbec
Red Wine
The BottleCatena Zapata Argentino Malbec
The smoky, charred exterior of the beef heart requires a wine with plush tannins and dark fruit intensity. A robust Malbec stands up to the punchy vinegar marinade while reinforcing the savory, iron-rich depth of the meat.
Nutrition per Serving
210
calories
28g
protein
3g
carbs
9g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Roasted Sweet Potato Wedges
Roast wedges with a sprinkle of smoked paprika to complement the earthy, smoky depth of the beef heart.
Ingredients
Directions
Preheat your oven to 425°F and line a heavy-duty baking sheet with parchment paper.
In a large bowl, toss the potato wedges with olive oil, smoked paprika, sea salt, and black pepper until evenly coated.
Arrange the wedges in a single layer on the prepared baking sheet, ensuring they do not touch to allow for proper caramelization.
Roast for 20 to 22 minutes, turning once halfway through, until the edges are deeply golden and the centers are tender.
Remove from the oven and serve immediately alongside the anticuchos.
Side Dish
Fresh Corn Salad
Combine canned corn, red onion, and lime for a sweet and bright side that balances the savory meat.
Ingredients
Directions
Rinse the canned corn under cold water and drain thoroughly to remove excess brine.
Submerge diced red onion in ice water for 5 minutes to mellow the sharpness, then pat dry.
In a chilled mixing bowl, whisk together olive oil, lime juice, salt, and pepper until emulsified.
Add the corn, prepared onion, and cilantro to the bowl.
Toss gently to ensure uniform coating.
Adjust seasoning to taste and serve immediately at room temperature to complement the heat of the anticuchos.
Member Reviews
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Made this tonight and it disappeared in minutes. Adding it to the rotation.
Tastes like something you'd pay 30 dollars for at a restaurant.