Anticuchos

Ingredients

• •Beef heart
• •Aji panca paste
• •Garlic
• •Cumin
• •Vinegar
• •Vegetable oil
• •Potato
• •Corn

Steps

1. 1Trim beef heart of any silver skin and tough connective tissue, then cut the meat into bite-sized cubes.
2. 2Blend aji panca paste with garlic, cumin, vinegar, and a little oil into a smooth, deep red marinade.
3. 3Toss the cubed heart thoroughly in the marinade, cover, and refrigerate for several hours, or ideally overnight, so the meat tenderizes and absorbs the spices.
4. 4Thread the marinated pieces tightly onto skewers, several to a stick.
5. 5Grill the skewers over hot charcoal, turning frequently and basting with more marinade, for about eight minutes, until the edges char slightly while the inside stays tender.
6. 6Boil chunks of potato and corn on the cob separately until tender, to serve alongside the skewers.
7. 7Brush the skewers with a little extra oil just before removing them from the grill for a glossy finish.
8. 8Serve hot straight off the grill with the boiled potato and corn, as is classic from street carts found across Peruvian cities in the evening.