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“Beef heart anticuchos (Peruvian-style brochettes). Preparation time is estimated since I have never made these yet. Recipe taken from The Art of Peruvian Cuisine, by Tony Custer.”
4 brochettes

Ingredients Nutrition

  • 1 beef heart, cleaned & trimmed
  • salt
  • oil, for basting
  • Aji panca paste
  • 2 tablespoons vegetable oil
  • 1 lb aji panca chile, dried
  • water
  • Beef heart anticucho marinade
  • 12 cup light vinegar
  • 1 -2 tablespoon aji panca chili paste
  • 14 teaspoon vegetable oil
  • salt


  1. Aji panca:
  2. Stem and devein the ajies (keep some veins for a very spicy paste).
  3. Toast in dry skillet over high heat for a few minutes, then blanche.
  4. Blanche 1, 2, or 3 times (in a change of water each time) for more or less spiciness. Spiciness reduces with each blanching.
  5. Process ajies in a blender or food processor with a steel blade, with just enough water and oil to make a thick paste.
  6. Push the mixture through a fine sieve.
  7. Discard any remaining skin and veins.
  8. Yield: 1 cup.
  9. Marinade:
  10. Mix all ingredients.
  11. Assembly:
  12. Remove all skin and sinews from the heart.
  13. Cut meat into large bits-sized pieces.
  14. Place 3-4 pieces onto bamboo skewers, and marinade overnight.
  15. When ready to prepare, remove from marinade and sprinkle with salt.
  16. Barbecue for about 3 minutes per side over very high heat. Baste with extra oil and remaining marinade as necessary.
  17. Serve immediately.

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