Anticuchos de Corazon in Peru (Beef heart skewers)

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Anticuchos de Corazon in Peru (Beef heart skewers)
Anticuchos de Corazon in Peru (Beef heart skewers)

Overview

These Beef Heart Skewers are a very popular Peruvian dish in Chile. In Peru, they are often sold on street carts. The word anticucho comes from the Quechua. Skewers of different meats are a very old dish in South America, and it is believed that they existed before the Spaniards came to our lands, and continue to be extremely popular, my favorites are with pork, beef, sausage and topped with fresh bread.

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The Peruvian recipe for the marinate is similar to the traditional Chilean one, but grated ginger and soy sauce is added. Probably this is the result of the Asian immigration in Peru that gives way to all the Peruvian Chaufa cuisine. I invite you to try this variation, Kikkoman soy sauce gives them a unique flavor that you will love it. Kikkoman is a family business that has lasted more than 19 generations and is manufactured using a traditional process that lasts 6 months, it’s the soy sauce my mom used to cook and now is always stock in my kitchen.

A spectacular and delicious recipe, if you can not get beef heart, I recommend replacing with beef tenderloin or even better with lamb. If you want to see more recipes using soy sauce visit their website.

Beef tenderloin
Beef tenderloin

Ingredients and the cooking way

Beef Heart Skewers for 2 people:

Ingredients:

  • 500 grams or 1 pound beef heart, beef, or lamb
  • 1/4 cup Kikkoman soy sauce
  • 1/4 cup red wine vinegar
  • 1/4 cup vegetable oil
  • 1/2 teaspoon ground cumin
  • 1 tablespoon fresh ginger, finely  grated
  • 2 cloves of garlic, finely chopped
  • 1/2 teaspoon hot pepper sauce, Tabasco or the like
Making Beef heart skewers
Making Beef heart skewers

Preparation:

  1. Prepare meat, if using heart remove all the nerves and membranes. Cut into cubes of 2 × 2 cm or 3/4″x3/4″. Do the same if using other meats.
  2. For the marinade: in a bowl mix the soy sauce, vinegar, oil, garlic, ginger, cumin and chili sauce. Stir well with a fork.
  3. Marinate meat for 2-3 hours, covered and refrigerated.
  4. Heat the grill to high.
  5. Strung meat on skewers leaving 1 cm (1/2″) between each pieces so that the heat can circulate.
  6. Cook turning every 2 minutes until the meat is cooked, about 10 minutes. Brush with remaining marinade a few times during cooking.
  7. Serve hot.