Best 2 Anticuchos Grilled Beef Heart Recipes

Embark on a culinary journey to the heart of Peruvian cuisine with Anticuchos, a traditional dish that tantalizes taste buds with its smoky, savory, and succulent flavors. These grilled beef heart skewers, marinated in a blend of aromatic spices and zesty citrus, offer a unique and delectable experience. Alongside the classic Anticuchos recipe, discover variations that cater to diverse preferences, including Anticuchos de Pollo (chicken), Anticuchos de Res (beef), and even Anticuchos de Pescado (fish). Each recipe is meticulously explained with step-by-step instructions, ensuring culinary success for home cooks of all skill levels.

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ANTICUCHOS DE CORAZON, GRILLED HEART SKEWERS

Anticuchos de Corazon, Grilled Heart Skewers image

This is a versatile recipe that works with more than just hearts. Any meat you want to eat on a skewer will do, including shrimp and lobster.

Provided by Hank Shaw

Categories Appetizer Snack

Time P1DT35m

Number Of Ingredients 9

Ingredients

6 dried aji panca chiles ((See above for substitutes))
4 cloves garlic, chopped
1/2 cup red wine vinegar
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 tablespoon achiote paste ((optional))
3 tablespoons vegetable oil
Salt
1 pound hearts (or other meat), (trimmed and cut into 2-inch pieces)

Steps:

Pour boiling water over the dried chiles and cover. Let this sit for 20 minutes to soften.
Mix all the marinade ingredients together and buzz them into a puree in a food processor or blender. Submerge the heart pieces in the marinade for at least 1 hour, and up to a day.
Thread the heart pieces on the skewers-this helps you flip them more easily and helps them cook more evenly. Grill over very high heat with the grill cover open until you get a nice char on the outside, about 3 minutes per side. Baste with the marinade as the skewers cook.

Nutrition Facts : Calories 248 kcal, Carbohydrate 5 g, Protein 21 g, Fat 15 g, SaturatedFat 10 g, Cholesterol 141 mg, Sodium 120 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

PERUVIAN ANTICUCHOS

Peruvian Anticuchos image

Beef heart marinated, skewered, and seared over the grill. This is a very tipical and popular Peruvian dish. People line up at the good "anticucherias" (anticucho restaurants) every evening! It takes some work but it is so worth it! I taught myself to make them because I missed them so much! A very special addition to any barbecue party! And the delicious smell will bring over all your neighbors to check it out!

Provided by CharoPeru

Categories Meat

Time 1h50m

Yield 30-40 skewers, 10-12 serving(s)

Number Of Ingredients 12

Ingredients

2 1/2 lbs of fresh beef heart, thinly sliced and cut into squares of about 2 inches long
1 cup red wine vinegar
4 tablespoons ground cumin
1 teaspoon ground pepper
1 teaspoon salt (or to taste)
5 big fresh garlic cloves
2 tablespoons of finely minced fresh parsley
2 tablespoons of finely minced fresh cilantro
4 dried chilies
1 1/2 cups oil
10 -12 ears corn on the cob, cooked (save some of the husk)
10 -12 boiled potatoes, peeled

Steps:

Place the pieces of heart in a glass or ceramic tray.
Previously, soak the chiles in hot water until they are soft, devein and take the seeds off. If you want you can keep some of the seeds to make it spicier. In Peru we use aji panca, but this works well too.
Blend the vinegar, garlic, aji panca (or dried chile), and all other ingredients with 1/2 cup of the oil until you have a soft paste.
Pour it on the pieces of heart and distribute evenly so all pieces are well covered and can absorb the marinade. Cover and let sit in the refrigerator for about 30 minutes. Do not let them marinade for too long or they will dry out because of the vinegar.
In the meantime, place thick bamboo skewers to soak in water so they don't burn when they go on the grill.
Use a charcoal grill and make sure the coals are very hot before you start.
Stick three or four pieces of heart in each skewer, so that the meat lays flat.
Save the rest of the marinade in a cup or small bowl and add the rest of the oil to it, mixing well. This will be used for basting the anticuchos on the grill.
Tie some pieces of fresh corn husk with a string made out of some more husk and shred them half the way to make a kind of brush and use it for basting. (You can use dry husk too but you need to soak it for a while in warm water to make it flexible and then pat it dry before you use it).
When the coals are ready and the grill is hot place the anticuchos flat on the grill and baste them generously with the leftover marinade and oil mix.
This will drip and cause the coals to flame, make sure it flames over because this is what gives the anticuchos their distinctive flavor.
Let anticuchos cook for about 1 minute and a half on each side. DO NOT OVERCOOK! They will dry out and become tough. Medium or medium well is fine. Turn them over continuously and keep basting and flaming until they are done.
Hold two or three at a time to turn them over quickly.
At the same time, place the pieces of corn and potatoes on a corner of the grill, baste them with the same marinade and allow them to be flamed too.
Serve three skewers in each plate, accompanied by one piece of corn and one potato. You can also cut the potatoes in half (across not length wise) and stick a piece at the end of each skewer.
Serve hot, right out of the grill, don't let it get cold! ENJOY! :P.
What takes the longest time is to slice and cut the heart in squares and stick the pieces on the skewers; as you get practice doing this it will be faster, allow yourself some more time of preparation the first couple of times.
You can also use regular beef, chicken, fish, prawns, or lamb to make anticuchos, but the original and traditional recipe calls for cow heart. Hope you like it! :).

Nutrition Facts : Calories 699.7, Fat 38.9, SaturatedFat 6, Cholesterol 140.9, Sodium 365.4, Carbohydrate 64.9, Fiber 6.9, Sugar 6.3, Protein 27.7

Tips:

Choose the Right Beef Heart: Select a fresh, plump beef heart with a deep red color and no signs of discoloration or bruising.
Proper Cleaning: Thoroughly clean the beef heart by removing any excess fat, connective tissue, and blood clots. Rinse it well under cold water.
Slicing Technique: Cut the beef heart into uniform pieces, typically 1-inch thick slices, to ensure even cooking.
Marinade Magic: Marinate the beef heart in a flavorful mixture of spices, herbs, and liquids for at least 30 minutes, or up to overnight, to enhance its taste.
Skewer Mastery: Use sturdy wooden or metal skewers to thread the beef heart pieces. Soak wooden skewers in water to prevent burning during grilling.
Grilling Perfection: Grill the anticuchos over medium heat, turning them frequently, until they reach your desired doneness. For a tender and juicy result, aim for an internal temperature of 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
Sauce and Accompaniments: Serve the grilled anticuchos with a flavorful sauce, such as aji panca or chimichurri sauce, to enhance their taste. Accompany them with traditional Peruvian sides like boiled potatoes, choclo (corn), and pickled onions.

Conclusion:

Anticuchos, the grilled beef heart skewers, are a delightful and flavorful dish with a rich cultural heritage in Peru. By following these tips and the detailed recipe instructions, you can create authentic and delicious anticuchos at home. Experiment with different marinades and sauces to find your preferred flavor combinations. Whether you enjoy them as a street food snack or a main course, anticuchos will surely tantalize your taste buds and transport you to the vibrant culinary traditions of Peru. So, fire up your grill, gather your ingredients, and embark on a culinary adventure with these delectable beef heart skewers.

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