Anticuchos de Corazón
(ahn-tee-COO-chos de co-rah-SOHN)
La Pollada del Fin de Semana
Crack open a jar of aji panca paste, thread the dark meat onto bamboo skewers, and experience a masterclass in transforming the humblest of offal with a bath of smoky ají panca, garlic, and vinegar. Clean the heart, hit it with ferocious charcoal heat, and baste it violently with a makeshift corn husk brush. Let the hot coals hiss to capture the thick, sputtering smoke of the carretilla. Keep the grates hot, turn the sticks fast, and hand them out while the fat is still popping.
Before you start
The butchery is the most critical step.
If using beef heart, you must surgically butterfly it open and remove every trace of hard white fat, thick veins, and shiny silverskin. You want nothing but pure, dark red, lean muscle left before cutting it into cubes. Leaving any connective tissue will ruin the texture entirely.
Ingredients
- beef heart2 lb
- wooden skewers12
- ají panca paste1/2 cup
- red wine vinegar1/2 cup
- vegetable oil1/2 cup
- garlic paste1 tbsp
- ground cumin1 tbsp
- dried oregano1 tbsp
- black pepper1 tsp
- kosher salt1 1/2 tsp
- dark beer2 tbsp
- green corn husks3
- Yukon Gold potatoes3 large
- choclo2 large
Method
- 01
Prepare the adobo marinade.
Lightly toast the dried oregano in a dry skillet for 30 seconds until fragrant, then rub it between your palms into a large bowl. Whisk in the ají panca paste, red wine vinegar, 1/4 cup of the vegetable oil, garlic paste, cumin, black pepper, kosher salt, and dark beer until smooth.
- 02
Reserve the basting liquid.
Scoop 3 tablespoons of the finished marinade into a separate small bowl and whisk it with the remaining 1/4 cup of vegetable oil. This is your essential basting liquid for the grill.
- 03
Marinate the meat overnight.
Toss the cubed meat into the large bowl with the remaining marinade, massaging it with your hands to ensure every piece is coated. Cover tightly and refrigerate overnight to let the vinegar tenderize the dense muscle fibers.
- 04
Thread the skewers.
Pull the meat from the fridge 30 minutes before grilling. Thread 3 to 4 pieces of meat onto each soaked wooden skewer, leaving slight gaps between the cubes so the fire can lick the edges.
- 05
Fire up the grill.
Prepare a charcoal or gas grill for blazing hot, direct heat.
- 06
Grill and baste violently.
Lay the skewers on the hottest part of the grill. Immediately dip your makeshift corn-husk brush into the reserved basting liquid and generously slap the meat with it. Grill for exactly 2 to 3 minutes until a dark char forms.
- 07
Flip and finish.
Flip the skewers, baste aggressively one more time, and cook for another 2 minutes until medium-rare. Do not overcook, or the lean meat will become rubbery. Remove from the heat immediately.
- 08
Char the potatoes and serve.
Toss the thick slices of boiled potatoes onto the hot grill grates for a minute or two to absorb the dripping meat juices and gain a smoky crust. Serve the blazing hot skewers over the potatoes alongside the boiled corn.
Notes
Flat iron steak is a flawless substitute.
If beef heart is unavailable or intimidating to source, buy a flat iron steak or sirloin tip. They share a similarly dense grain that responds perfectly to the acidic marinade and high-heat grill.
Do not skip the corn husk brush.
Tying a few fresh corn husks together to baste the meat is the ultimate carretillera secret. It lubricates the incredibly lean meat while imparting a localized, toasted corn smoke directly to the skewers.
From Cook Peruvian in America.