Peruvian beef heart anticuchos are one of the most iconic dishes in Peru’s street-food tradition. They are made with beef heart cut into pieces, marinated in ají panca, garlic, vinegar, cumin, and spices, then grilled on skewers until browned on the outside and juicy inside.
In Peru, anticuchos are especially popular in the late afternoon and evening at anticucherías, fairs, and family gatherings. They are traditionally served with boiled potatoes, corn on the cob, and spicy chili sauce. Their history is closely tied to Afro-Peruvian cooking and the creative use of ingredients during the colonial period.
Print
Peruvian Beef Heart Anticuchos
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 6
- Category: Main Course
- Cuisine: Peruvian
Ingredients
- 1 kg cleaned beef heart
- 120 g ají panca paste (½ cup)
- 60 ml red wine vinegar (¼ cup)
- 45 ml vegetable oil (3 tablespoons)
- 20 g garlic paste (5 large cloves)
- 8 g ground cumin (2 teaspoons)
- 6 g dried oregano (2 teaspoons)
- 6 g salt (1 teaspoon)
- 2 g ground black pepper (½ teaspoon)
- 250 ml dark beer or beef broth (1 cup)
- 500 g white potatoes or yellow potatoes (4 medium potatoes)
- 400 g cooked corn on the cob (2 large ears)
- 80 ml additional vegetable oil (⅓ cup)
- 12 wooden skewers, soaked in water
Preparation
- Clean the beef heart, carefully remove the membranes, thick veins, and tough sections from the heart. Rinse it briefly under cold water, pat it very dry, and cut it into 3 cm cubes so the pieces cook evenly.
- Make the marinade, combine the ají panca paste, vinegar, 45 ml vegetable oil, garlic paste, cumin, oregano, salt, black pepper, and dark beer or beef broth in a bowl. Stir until you have a thick, fragrant, dark-colored marinade.
- Marinate the meat, add the beef heart cubes to the marinade and toss until completely coated. Cover and refrigerate for at least 4 hours; for deeper flavor, let it rest overnight.
- Cook the sides, boil the potatoes in their skins until tender, about 25 minutes, and cook the corn until the kernels are soft. Let the potatoes cool slightly, peel them, and cut them into thick slices.
- Assemble the skewers, thread the beef heart cubes onto the soaked skewers, leaving a little space between the pieces. Reserve a portion of unused marinade for brushing, but discard any marinade that touched the raw meat.
- Grill the anticuchos, heat a grill over medium-high heat and lightly oil the grates. Cook the skewers for 8 to 10 minutes, turning and brushing them with clean oil mixed with the reserved marinade, until browned outside and tender inside.
- Serve immediately, place the hot anticuchos on a platter with potato slices and pieces of corn on the cob. Add chili sauce to taste and serve while the meat is still juicy.
Chef’s Tips
- Clean the beef heart thoroughly before marinating; removing membranes prevents a tough or chewy texture.
- Marinate the meat for at least 4 hours so the ají panca and spices can flavor it deeply.
- Cook anticuchos over high heat without overcooking them; beef heart becomes tough when left too long on the grill.
- Use a separate brush for raw marinade and for brushing during cooking.
- Let the skewers rest for 2 minutes before serving so they retain more of their juices.
Traditional Variations
Across Peru, anticuchos are also made with chicken, gizzards, tripe, or beef. However, beef heart anticuchos remain the most traditional and representative version. Some anticucherías serve them with peanut sauce or huacatay sauce, although spicy ají sauce is still the most common accompaniment.
Traditional Serving Style
Serve anticuchos straight from the grill on a wide plate or wooden board with boiled potatoes and corn on the cob. Add green ají sauce, rocoto sauce, or huacatay cream on the side. Pair them with cold chicha morada, Peruvian beer, or a chilled passion fruit drink.
Recommended Accompaniments
- Boiled potatoes
- Corn on the cob
- Green ají sauce
- Rocoto sauce
- Cold chicha morada
Origin and Tradition
Anticuchos have deep roots in Afro-Peruvian cooking. During the colonial period, Afro-descendant communities made use of cuts and organ meats that were not valued by the ruling classes, transforming them with chilies, spices, and grilling techniques.
Over time, beef heart anticuchos became one of Peru’s most beloved street foods. Today, they are a familiar part of celebrations, fairs, and anticucherías, where the aroma of grilled ají panca is part of a distinctly Peruvian food experience.
Frequently Asked Questions
Clean the heart thoroughly, remove the thick membranes, and cut it into evenly sized cubes. Marinate it for several hours and cook it over medium-high heat only until browned. Leaving it on the grill too long causes it to lose moisture and become firm or chewy.
Yes. Heat a skillet or grill pan over medium-high heat, lightly oil it, and cook the skewers for 8 to 10 minutes, turning them several times. While grilling gives anticuchos their most traditional smoky flavor, a hot skillet can still create a well-browned surface and satisfying texture.
Marinate the beef heart for at least 4 hours so it absorbs the flavors of ají panca, garlic, vinegar, and spices. For a stronger flavor, refrigerate it overnight. Do not marinate it for more than 24 hours, because the vinegar can change the meat’s texture too much.
Ají panca is the essential ingredient in the traditional marinade. It has a deep, mildly sweet, slightly smoky flavor and moderate heat. Some recipes add ají amarillo or rocoto for extra spice, but ají panca provides the dark color and distinctive flavor that define classic anticuchos.
