Anticuchos de Corazón

Step by stepInstructions

1. Trim the beef heart of any tough membranes and silver skin, then cut it into 1-inch cubes.
2. Whisk together the aji panca paste, garlic, vinegar, cumin, salt, pepper, and oil in a bowl, and toss the heart cubes in the marinade until well coated.
3. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
4. Thread the cubes onto the skewers, packing them snugly but not tightly.
5. Grill over medium-high coals or a hot grill pan for 3 to 4 minutes per side, turning once, until the edges are charred and the centers are still rosy.
6. Rest the skewers for 5 minutes, then serve with boiled potato slices and corn, spooning any leftover marinade cooked down into a glaze on top.