Serves 4
These cow heart kebabs have been part of our culinary history for centuries. They are street food at its best, and are usually enjoyed accompanied by traditional Peruvian music, laughter, and dancing.
1 heart of cow or veal (use chicken or beef if you prefer)
½ cup ají panca paste
1 tablespoon garlic, finely chopped
¼ cup red wine vinegar
1 tablespoon dried oregano
½ cup vegetable oil
Salt
1 teaspoon ground cumin
2 Russet potatoes, boiled, peeled, and cut in thick slices
2 Peruvian giant kernel corns, boiled, and cut in thick slices
½ cup ají amarillo paste mixed with 1 tablespoon chopped scallions and salt
1. Make sure your butcher cleans and deveins the heart when you buy it. Cut it in 1½-inch squares.
2. In a bowl, combine the ají panca paste, garlic, vinegar, oregano, oil, salt, and cumin. Add the heart cubes, cover, and marinate for at least three hours in the fridge.
3. Make a brush with fresh corn husks, to baste the anticuchos, or use any brush.
4. Pierce three or four heart pieces onto each bamboo skewer, and grill at medium heat, basting with the marinade, until cooked through (about 3 minutes on each side).
5. Take them off the heat, put on plates, and serve with potatoes, corn, and ají sauce.
To achieve the best anticuchos, season them carefully. You don’t want to make them too spicy, because some chili sauces will be served on the side. Cook them briefly, because they become really hard when overcooked.