El Inca Llora (a song about Peru)
Anticuchos are a Peruvian delicacy, made from marinated beef heart and served
in kabob style on skewers. Recipe must be prepared the day before cooking to
allow for 8 hours of marinating.
This recipe is made from ingredients available in the U.S. Some ingredients,
like Amazonas brand Aji Amarillo paste, is normally available at markets
selling Mexican or Latin American foods.
Aji Amarillo (Amazonas brand in paste form)
Comino ground (Aka ground cumin)
Charcoal & lighter
For each heart, stir together:
2 cups vinegar ( or so, enough to cover meat. More can be added later)
1 Tablespoon of Achiote
2 Tablespoons Olive Oil
2 Tablespoons Aji Amarillo (or more if you want it picante).
2 teaspoons comino
5 or 6 cloves of garlic, finely minced.
Cut Kabob Cubes
Cut the heart into cubes about an inch cubed. Strip off fatty edges and edges
with tough heart surface. Heart cubes should be soft tissue only for best
Place beef heart cubes in marinade, to soak for 8 hours. Add vinegar, if
necessary, to cover beef.
Soak bamboo skewers in water, submerged for one hour, to keep skewers from
burning up when cooking over open fire. Then skewer 4-6 pieces of heart
cubes onto each skewer.
Prepare a sauce to use for cooking. Use left over marinade and add 1/2
cup or more olive oil or vegetable oil. Add as much ali amarillo as needed
Cook skewers over open, hot fire. While cooking, use a sop or brush to
brush cooking sauce over anticuchos. Use enough sauce to drip into fire
and cause smoke.
Serve with boiled potatoes, or choclo. Add more aji for added picante.