Beef Heart Anticuchos with Golden Potatoes and Carretillero Chili Pepper

60 min
Anticuchos are the (literally) heart of Peruvian street food. They consist of beef heart skewers, previously cleaned and cut into pieces, which are marinated for hours in an addictive mixture of ají panca, vinegar, garlic and spices. Then, they are grilled over charcoal embers, constantly varnished with the same marinade, giving them a smoky flavor and an unparalleled tender texture. They are traditionally served accompanied by parboiled and golden potatoes on the same grill and a fresh and spicy ají de rocoto, known as “ají carretillero”.

INGREDIENTES

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4
Porciones

HERRAMIENTAS

  • + Charcoal grill.
  • + Cutting board and well sharpened knife.
  • + Large bowl for marinating.
  • + Immersion blender or blender.
  • + Kitchen brush
  • + Long grill tongs

INSTRUCCIONES

Step 1:

Clean and Cut the Heart. Open the beef heart in half. Remove all fat, veins, nerves and membranes with a knife, leaving only the pulp clean. Cut the meat into pieces of approximately 3-4 cm, trying to make them uniform in size.

Step 2:

Prepare the Marinade. In the glass of a blender or immersion blender, combine the liquefied panca pepper, vinegar, cilantro, oil, garlic, cumin, oregano, bay leaves, salt, pepper and a drizzle of pisco. Process until a smooth sauce is obtained.

Step 3:

Marinate. Place the clean heart pieces in a large bowl and pour the marinade over them. With your hands (using gloves if you prefer), mix and massage the meat thoroughly so that it is completely impregnated. Cover and marinate in the refrigerator for at least 2 hours (ideally overnight).

Step 4:

Assemble the Anticuchos. Soak the cane sticks in water for 30 minutes to prevent them from burning. Skewer 3 or 4 pieces of marinated heart on each stick. Reserve the leftover marinade.

Step 5:

To the Grills! Turn on the charcoal in the grill and wait until the embers are very hot (white/greyish color). Place the antiques on the rack.

Step 6:

Cooking and Varnishing. Cook the anticuchos for about 3-4 minutes per side. While they are cooking, use a brush to constantly varnish them with the reserved marinade. This will give them flavor and prevent them from drying out. The heart should be golden on the outside but tender and slightly pink on the inside.

Step 7:

Brown the potatoes. Marinate the parboiled potatoes in some of the antispoon mixture and place them on the grill next to the anticuchos until they are golden brown and marked.

Step 8:

Make the Carretillero Chili Pepper. In a blender, process the rocoto, garlic cloves, oil, lemon juice, salt and pepper, without adding water. Pour the cream into a bowl and mix with the chopped red onion, Chinese onion and cilantro.

Step 9:

Serve. Serve the hot anticuchos (2 or 3 per serving) accompanied by their golden potatoes and a generous portion of the carretillero chili pepper.

TIPS

  • + Deep Cleaning: Take your time to thoroughly clean your heart, removing all fat and hard parts. This is crucial for obtaining a tender texture.
  • + Extended Marinating: The longer you marinate your heart, the more flavor it will absorb and the more tender it will be. Leaving it all night long makes a big difference.
  • + The Secret of Taste: Constant varnishing with the marinade during cooking is the secret to keeping the anticuchos juicy and with that layer of caramelized flavor on the outside. You can use a pancayunca (corn leaves tied together) as a traditional brush.
  • + Don't Overcook: The heart is a lean muscle that cooks quickly. If you pass it cooking, it will be hard and dry. Look for a middle ground or three-quarters.
  • + Chili Pepper Without Water: Traditional carretillero chili is blended without water (or with as little as possible) to obtain a thicker texture and a more concentrated flavor.