Beef heart is a delightful, unusual cut that contains rich vitamins and minerals to enhance your diet. This traditional Peruvian dish is commonly served as an appetizer, but can easily become the star of your next meal paired with a grilled starch. Ideally, cook this lean protein over a charcoal grill quickly, in order not to overcook this lean cut.
1 pound (450g) beef heart, cleaned and trimmed
1/4 cup red wine vinegar
3 tablespoons vegetable oil
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
Salt and pepper to taste
Metal skewers or wooden skewers, soaked in water for at least 30 minutes
For the sauce:
1/2 cup aji amarillo paste (Peruvian yellow chili paste)
1/4 cup mayonnaise
2 tablespoons lime juice
1 tablespoon chopped fresh cilantro
Salt to taste
- Cut the beef heart into 1-inch cubes, discarding any excess fat and tough connective tissues. Rinse the cubes thoroughly under cold water and pat them dry with paper towels.
- In a bowl, combine the red wine vinegar, vegetable oil, minced garlic, cumin, paprika, dried oregano, salt, and pepper. Mix well to create a marinade.
- Place the beef heart cubes into a shallow dish and pour the marinade over them. Toss the cubes to coat them evenly. Cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight for best results. This allows the flavors to penetrate the meat.
- Preheat your grill to medium-high heat.
- Thread the marinated beef heart cubes onto the soaked wooden skewers. Leave a little space between the pieces to ensure even cooking.
- Place the skewers on the grill and cook for about 3-5 minutes per side, or until the meat is browned and cooked to your desired level of doneness. Remember not to overcook the heart, as it can become tough.
- While the antichuchos are grilling, prepare the sauce. In a small bowl, mix together the aji amarillo paste, mayonnaise, lime juice, chopped cilantro, and salt. Adjust the seasoning according to your taste preferences.
- Once the beef heart antichuchos are done, remove them from the grill and let them rest for a few minutes.
- Serve the beef heart antichuchos hot, with the aji amarillo sauce on the side for dipping. They are traditionally enjoyed with sides of potatoes, yucca, or toasted corn.