ANTICUCHOS DE CORAZÓN (PERUVIAN BEEF HEART SKEWERS)
4 servings

This method is approachable for fledgling explorers of heart cookery. The delectable marinade and steak-like results are easy for the less adventurous to embrace. The key is a very hot fire and a very short cooking time. Grill the skewers within 4 inches of the coals for the best results.

Prepare for cooking as directed above:

  • 1 beef or 4 veal hearts

Cut 1 ½ to 2 pounds of the trimmed meat into ½-inch-wide strips (the strips do not have to be of uniform length). Mix in a large bowl:

  • ½ cup red wine vinegar
  • ¼ cup olive oil
  • 2 tablespoons ground red chiles, such as ají panca, ancho, or chiles de árbol, or a combination
  • 4 garlic cloves, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • (½ teaspoon ground annatto seeds)

Add the heart strips and marinate for 3 hours and up to overnight.

If using wooden skewers, soak them in water to cover for 1 hour before you cook the heart. Prepare a hot grill fire. Thread the meat onto the skewers and grill for 3 to 4 minutes, turning once. Do not cook beyond medium-rare. Serve at once, garnished with:

Or on top of:

Own a physical copy? Find this recipe on page 517.

Meat