Peruvian Beef Heart Skewers

Step 1

Make the marinade: Toast 3 ají panca chiles in a dry 10-inch skillet over medium heat for 30 seconds on each side until fragrant — they should release their aroma without burning. Transfer to a bowl, cover with 0.5 cup boiling water, and let soak for 10 minutes until soft.

Step 2

Drain the softened chiles and transfer to a blender. Add 6 peeled garlic cloves, 1.5 teaspoons ground cumin, 0.5 teaspoon black pepper, 0.5 cup red wine vinegar, 0.25 cup extra-virgin olive oil, and 1 teaspoon salt. Blend until completely smooth — this should take 1–2 minutes. The marinade should be a deep burgundy color and pourable. Set aside.

Step 3

Prepare the beef heart: Pat the cleaned beef heart dry with paper towels. Using a sharp knife, trim away any white connective tissue and chambers inside, then slice into 1-inch cubes — you should get 24–28 pieces total. Transfer to a medium bowl.

Step 4

Pour the marinade over the beef heart pieces and stir to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours — the longer it sits, the deeper the flavor will be.

Step 5

While the meat marinates, soak 8 wooden skewers (or 4 metal skewers) in cold water for 20 minutes to prevent burning. Dice 1 large yellow onion into 1-inch pieces, keeping them roughly uniform.

Step 6

Remove the beef heart from the marinade and reserve the marinade. Thread the marinated beef pieces onto the skewers, alternating with onion pieces — aim for 3–4 pieces of beef and 3 pieces of onion per skewer, leaving a 1-inch handle on each end.

Step 7

Set a grill or grill pan to high heat. If using a charcoal grill, let coals burn until they're covered in white ash; if using a gas grill, preheat for 5 minutes. The grates should be hot enough that a drop of water immediately sizzles and evaporates.

Step 8

Brush the hot grates with oil using a long-handled brush. Place the skewers directly on the grates. Grill for 2–3 minutes on the first side — you're looking for deep char marks, not just color. The exterior should blacken in spots while the beef stays tender inside.

Step 9

Flip the skewers and grill for another 2–3 minutes on the second side until evenly charred and the beef heart feels firm but still yields slightly to firm pressure — this means it's cooked through without becoming tough. The internal temperature should reach 160°F on an instant-read thermometer.

Step 10

Transfer the skewers to a plate and brush both sides with the reserved marinade while still hot — this adds moisture and extra flavor. Let rest for 2 minutes so the juices redistribute.

Step 11

Arrange the anticuchos on a serving platter. Sprinkle with 0.25 cup fresh cilantro and serve immediately with lime wedges on the side — guests can squeeze lime juice over the skewers to brighten the rich, spiced flavors. Pair with white rice, roasted potatoes, or warm corn tortillas.