Anticucho de corazón
Peruvian cuisine is known for its unique blend of flavors and ingredients that make it a favorite among food enthusiasts. One of the dishes that highlight the diversity and richness of Peruvian food is the Anticucho de Corazón. This traditional street food is made using beef hearts, which are marinated in a flavorful mixture of spices and herbs before being grilled to perfection.
The origins of Anticucho de Corazón can be traced back to the times of the Incas. The dish has been a popular staple in Peruvian cuisine for centuries and is now enjoyed all over the world. The dish is particularly popular in the city of Lima, where it is sold by street vendors and restaurants alike.
The preparation of Anticucho de Corazón is fairly simple, yet requires some care and attention to get it right. The first step is to clean and trim the beef heart. It is important to remove any excess fat and membranes to ensure a tender and flavorful outcome. Once the trimming is done, the beef hearts are cut into small cubes and marinated overnight in a mixture of spices, vinegar, and lime juice.
The marinade used for Anticucho de Corazón is what makes this dish truly unique. The mixture typically includes garlic, cumin, paprika, aji panca and a few other spices, giving the meat a bold and aromatic flavor. While the specific recipe may vary from region to region, the overall goal is to create a marinade that complements the natural taste of the meat.
After the beef hearts have been marinated overnight, they are skewered and grilled over an open flame. Traditionally, the skewers are made of bamboo and are long enough to hold several pieces of meat. The grilling process is where the magic happens as the heat caramelizes the marinade, forming a flavorful crust on the meat.
Anticucho de Corazón is usually served with boiled potatoes and a spicy, tangy sauce called salsa de rocoto. The sauce is made by blending rocoto peppers with onions, garlic, vinegar and salt. The result is a vibrant sauce that adds an extra kick to the already flavorful meat.
In addition to being a delicious street food, Anticucho de Corazón is also considered a delicacy in Peruvian cuisine. It is a popular choice for special occasions such as weddings and festivals, and is often paired with other traditional dishes like ceviche or lomo saltado.
Overall, if you are looking to explore the diverse and delicious world of Peruvian cuisine, Anticucho de Corazón is a dish that should not be missed. With its bold flavors and unique preparation, it is the perfect introduction to the rich and vibrant culinary traditions of Peru. As a bonus, it is also an excellent way to get adventurous with your protein choices and expand your horizons beyond the usual beef cuts.
Ingredients:
- 2 lbs of beef heart, cut into small cubes
- 2 tablespoons of aji panca paste
- 2 tablespoons of red wine vinegar
- 1 tablespoon of cumin
- 1 teaspoon of garlic powder
- Salt and pepper to taste
- 1/4 cup of vegetable oil
- Wooden skewers
Instructions:
- Soak the wooden skewers in water for at least 30 minutes to prevent them from burning.
- In a bowl, mix together the aji panca paste, red wine vinegar, cumin, garlic powder, salt, and pepper until well combined.
- Add the beef heart cubes to the bowl and marinate for at least 2 hours or overnight.
- Preheat your grill to high heat.
- Thread the marinated beef heart cubes onto the soaked wooden skewers.
- Brush the skewers with vegetable oil to prevent sticking.
- Grill the skewers over high heat for about 3-4 minutes per side, until nicely charred on the outside and medium-rare on the inside.
- Serve the anticuchos hot with a side of boiled potatoes and aji sauce.