Beef heart marinated in aji panca and vinegar, grilled on skewers until charred, a beloved Peruvian street food and national favorite.
Anticuchos de corazon are among Peru's most iconic street foods, beef heart cut into cubes and marinated for hours in a deep red aji panca paste that both tenderizes the meat and gives it a distinctive smoky, mild heat. Beef heart, though it might sound unusual to some, has a lean, tender texture similar to a good cut of steak when prepared properly, and the long marinade in vinegar and chile paste helps break down any toughness. Grilled over charcoal until charred at the edges, anticuchos are sold from carts across Peru, especially at night, traditionally served with a boiled potato and a piece of grilled corn alongside.
Serves 4
Trim the beef heart of any tough membrane and excess fat, then cut into even 1-inch cubes.
Whisk aji panca paste, vinegar, garlic, cumin, oil and salt into a smooth marinade.
Coat the cubed heart thoroughly in the marinade, cover, and refrigerate at least 4 hours, ideally overnight.
Trim the heart thoroughly of connective tissue and membrane before marinating — this step matters as much as the marinade for a tender final result.
Thread the marinated heart cubes onto skewers.
Grill over high heat, turning, 8-10 minutes total until charred outside and just cooked through, being careful not to overcook.
Serve hot with boiled potato and grilled corn on the side.
Trim the heart thoroughly of tough membrane and connective tissue before marinating; this prep work is essential for a tender result.
Don't overcook the heart on the grill — it's a lean cut that turns tough quickly if left on the heat too long past medium.
Marinate for as long as possible, ideally overnight, both for flavor and to help tenderize the meat.
Beef sirloin can substitute for heart for those hesitant about organ meat, using the same marinade and technique.
Chicken hearts, smaller and quicker-cooking, are a popular alternative in some regions.
A spicier version increases the aji panca or adds a fresh chile to the marinade.
Refrigerate marinated raw heart up to 2 days before grilling; cooked skewers keep 2 days refrigerated and reheat well in a hot pan.
Anticuchos trace back to pre-Columbian Andean cooking traditions, later adapted with African and Spanish colonial influences, and beef heart remains the most traditional and beloved version, sold from street carts across Peru especially in the evening.
It's available at many butchers and Latin markets, often at a lower price than more common cuts, since it's an underutilized part of the animal.
Yes, sirloin or flank steak work well with the same marinade if you prefer not to use heart, though the traditional dish specifically uses heart.
It was likely overcooked, or not trimmed of connective tissue beforehand — grill just until charred and cooked through, and trim thoroughly before marinating.
Per serving (280g / 9.9 oz) · 4 servings total
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