Anticuchos de Corazón

Name: Anticuchos de Corazón
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Peru
Ingredients: 1 1/2 lbs beef heart, trimmed and cubed; 1/4 cup aji panca paste; 3 cloves garlic, minced; 2 tablespoons red wine vinegar; 1 tablespoon cumin; 2 tablespoons vegetable oil; Salt and pepper, to taste; Boiled potatoes and choclo, for serving; Wooden skewers, soaked in water

4 servings20 min prep15 min cookMedium Peru

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The Story Behind It

The Tale of Anticuchos de Corazón

Story updated September 17, 2026

Anticuchos, skewered beef heart, trace to an Andean Indigenous tradition of using every part of the animal, later shaped by enslaved African cooks in colonial Peru who popularized offal-based street food. Grilled over open coals and sold by street vendors, they've remained a Peruvian favorite for centuries.

Ingredients

Scale:· 4 servings

1 1/2 lbs beef heart, trimmed and cubed
1/4 cup aji panca paste
3 cloves garlic, minced
2 tablespoons red wine vinegar
1 tablespoon cumin
2 tablespoons vegetable oil
Salt and pepper, to taste
Boiled potatoes and choclo, for serving
Wooden skewers, soaked in water

Instructions

1Combine aji panca paste, garlic, vinegar, cumin, oil, salt, and pepper in a bowl.
2Add the beef heart cubes and marinate, covered, in the refrigerator for at least 4 hours or overnight.
3Thread the marinated beef heart onto skewers.
4Grill over hot charcoal, basting with the marinade, for 3-4 minutes per side until charred and cooked through.
5Serve hot with boiled potatoes and choclo.

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