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Anticuchos are a dish that captures the essence of Peru’s culinary heritage: bold flavours, humble ingredients, and deep cultural roots. Found sizzling on street corners and celebrated at family gatherings, these skewers of marinated beef heart are as much a symbol of tradition as they are of flavour.
Anticuchos are a perfect example of how Peruvian cuisine transforms everyday ingredients into something extraordinary. Whether enjoyed as a street food snack or a festive meal, they embody the warmth and vibrancy of Peru’s culinary culture.
What Are Anticuchos?
Anticuchos are skewers of meat, traditionally made from beef heart, which are marinated, grilled, and served with accompaniments like boiled potatoes or corn. While modern variations may use different cuts of beef or chicken, the authentic version features the unique texture and flavour of beef heart, a choice that reflects Peru’s resourceful approach to cooking.
These skewers are deeply rooted in Peruvian street food culture, where vendors expertly grill them over open flames, filling the air with an irresistible smoky aroma.
They are usually served with a drizzle of tangy, spicy sauces, adding another layer of flavour that elevates the dish from simple to unforgettable. Anticuchos are as much about the experience of eating as they are about the food itself, a communal, and hands on dish that invites you to savour every bite.
Ingredients and Taste
The key to anticuchos lies in the marinade, a vibrant mix of bold ingredients that infuse the beef heart with layers of flavor. A traditional marinade includes garlic, cumin, vinegar, and aji panca, a mild red chili pepper that adds a smoky sweetness. The meat absorbs these flavours, becoming tender and deeply seasoned before hitting the grill.
When grilled, anticuchos develop a beautifully charred exterior while remaining tender and juicy inside. The flavour is robust and slightly smoky, with the spices and chili adding warmth without overwhelming the natural taste of the meat. The beef heart itself has a rich, slightly gamey flavour and a pleasantly firm texture that sets it apart from more common cuts of beef.
Served alongside boiled potatoes, choclo (Peruvian corn), or a bright chimichurri sauce, anticuchos offer a harmony of textures and flavours. The smokiness of the skewers pairs perfectly with the creamy potatoes or the sweet kernels of corn, creating a balanced and satisfying dish.
A Taste of History
The origins of anticuchos date back to Peru’s colonial era, when Spanish conquistadors introduced beef to the region. While prime cuts of meat were reserved for the colonizers, indigenous and enslaved communities were left with less desirable parts like offal.
Resourcefully, they marinated the beef heart in spices and vinegar to tenderize and flavour it, creating a dish that would later become a national treasure.
Anticuchos’ roots stretch even further, drawing from Peru’s pre-Columbian cooking techniques, which included skewering and grilling meat over open flames.
The Spanish influence introduced new spices and ingredients, blending with indigenous methods to create the anticuchos we know today.
Anticuchos (Grilled Beef Heart Skewers) Recipe
Serves: 4 people
Ingredients:
For the Marinade:
- 500g beef heart, trimmed and cut into 3 cm cubes
- 4 garlic cloves, minced
- 3 tbsp aji panca paste (Peruvian red chili paste)
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground black pepper
- 1 tsp salt
- Juice of 1 lime
For Grilling:
- Wooden skewers, soaked in water for 30 minutes
- 1 tbsp vegetable oil for brushing
For Serving:
- Boiled potatoes or corn (optional)
- Fresh lime wedges
- Aji sauce or chimichurri (for dipping)
Directions
Begin by trimming the beef heart to remove any connective tissue or fat. Rinse thoroughly under cold water, then pat dry with paper towels. Cut the heart into uniform cubes, about 3 cm each. This ensures even cooking and a tender bite.
In a large mixing bowl, combine minced garlic, aji panca paste, red wine vinegar, olive oil, ground cumin, smoked paprika, black pepper, and salt. Whisk until smooth. Add the beef heart cubes and toss to coat evenly, ensuring every piece is well covered in the marinade. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavours to penetrate deeply.
While the beef heart marinates, prepare the skewers by soaking wooden sticks in water for at least 30 minutes. This prevents them from burning during grilling. If using metal skewers, ensure they are clean and ready for use.
Remove the beef heart from the marinade and thread 3–4 pieces onto each skewer, leaving a small gap between each piece to promote even cooking. Reserve any leftover marinade for brushing later.
Preheat your grill or stovetop grill pan to medium-high heat. Lightly oil the grates to prevent sticking. If using an oven, preheat to 220°C (430°F) and prepare a baking tray with a wire rack.
Grill the skewers for 3–4 minutes per side, brushing occasionally with the reserved marinade for added flavour and moisture. The beef heart should develop a caramelized crust while remaining tender inside. If using an oven, roast for 10–12 minutes, turning halfway through.
Check for doneness by cutting into one piece, it should be cooked through but still juicy. Remove the skewers from the grill and let them rest for 5 minutes to allow the juices to redistribute.
Serve the anticuchos hot, accompanied by boiled potatoes or corn on the cob. Garnish with fresh lime wedges for an acidic kick and pair with aji sauce or chimichurri for dipping. Arrange the skewers on a platter for a visually striking presentation. For a truly authentic experience, serve alongside a cold Peruvian chicha morada or beer.
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Peruvian Anticuchos (Grilled Beef Heart Skewers)
Follow The Directions
Begin by trimming the beef heart to remove any connective tissue or fat. Rinse thoroughly under cold water, then pat dry with paper towels. Cut the heart into uniform cubes, about 3 cm each. This ensures even cooking and a tender bite.
In a large mixing bowl, combine minced garlic, aji panca paste, red wine vinegar, olive oil, ground cumin, smoked paprika, black pepper, and salt. Whisk until smooth. Add the beef heart cubes and toss to coat evenly, ensuring every piece is well covered in the marinade. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavours to penetrate deeply.
While the beef heart marinates, prepare the skewers by soaking wooden sticks in water for at least 30 minutes. This prevents them from burning during grilling. If using metal skewers, ensure they are clean and ready for use.
Remove the beef heart from the marinade and thread 3–4 pieces onto each skewer, leaving a small gap between each piece to promote even cooking. Reserve any leftover marinade for brushing later.
Preheat your grill or stovetop grill pan to medium-high heat. Lightly oil the grates to prevent sticking. If using an oven, preheat to 220°C (430°F) and prepare a baking tray with a wire rack.
Grill the skewers for 3–4 minutes per side, brushing occasionally with the reserved marinade for added flavour and moisture. The beef heart should develop a caramelized crust while remaining tender inside. If using an oven, roast for 10–12 minutes, turning halfway through.
Check for doneness by cutting into one piece, it should be cooked through but still juicy. Remove the skewers from the grill and let them rest for 5 minutes to allow the juices to redistribute.
Serve the anticuchos hot, accompanied by boiled potatoes or corn on the cob. Garnish with fresh lime wedges for an acidic kick and pair with aji sauce or chimichurri for dipping. Arrange the skewers on a platter for a visually striking presentation. For a truly authentic experience, serve alongside a cold Peruvian chicha morada or beer.
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