Grill & BBQ
Anticuchos
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Anticuchos de corazón are Peruvian beef-heart skewers seasoned with ají panca, vinegar and cumin. Potatoes, choclo corn and chilli sauce accompany them. Ordinary beef is an alternative, not the traditional main ingredient used in this version.
Timing
- Preparation: about 30 minutes
- Cooking time: about 35 minutes
- Marinating: at least 4 hours
- Total time: about 5 hours 5 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 550 kcal
- Protein
- ≈ 39.5 g
- Carbohydrates
- ≈ 47.6 g
- Fat
- ≈ 23.2 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated with 800 g trimmed beef heart, 600 g edible potatoes and an assumed 320 g kernels from two choclo cobs (INS A34). As leftover marinade is discarded, 50% retention of its oil, vinegar, garlic and paste is assumed; all potato oil and chilli sauce are included. Ají panca paste uses a comparison model of 20% paprika powder and 80% water; ají amarillo uses yellow pepper without added oil. These models are not measured product compositions or preparation recommendations.
Paprikapulver (Matvaretabellen)
Choclo, grano fresco (INS Perú, A34, 2023)
Quantity assumptions and ingredient mapping
- 3 tbsp ají panca paste · ≈ 4.5 g · Assumed quantity / reference product
- 50 ml red wine vinegar · ≈ 25 g · Assumed quantity / reference product
- 3 garlic cloves · ≈ 4.5 g · Assumed quantity / reference product
- 2 tbsp neutral oil for the marinade · ≈ 13.65 g · Assumed quantity / reference product
- 600 g small potatoes · ≈ 600 g · Assumed quantity / reference product
- 2 choclo corn cobs, fresh or frozen · ≈ 320 g · Estimated edible amount without bones or shells
- 1 tbsp neutral oil for the potatoes · ≈ 13.65 g · Assumed quantity / reference product
- 2 tbsp ají amarillo paste · ≈ 30 g · Assumed quantity / reference product
- 1 tbsp neutral oil · ≈ 13.65 g · Assumed quantity / reference product
- 1 tbsp lime juice · ≈ 15 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 800 g trimmed beef heart, ready-to-cook weight
- 3 tbsp ají panca paste
- 50 ml red wine vinegar
- 3 garlic cloves
- 2 tbsp neutral oil for the marinade
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt for the marinade
- 0.5 tsp black pepper
- 600 g small potatoes
- 2 choclo corn cobs, fresh or frozen
- 1 tbsp neutral oil for the potatoes
- optional: 5 g parsley for the potatoes
- For the simple chilli sauce:
- 2 tbsp ají amarillo paste
- 1 tbsp neutral oil
- 3 tbsp water
- 1 tbsp lime juice
- 0.25 tsp salt
Instructions
- Ideally ask your butcher to trim the heart. Remove remaining tough membranes, fat and vessels cleanly. Do not rinse under running water; pat dry instead. Cut into pieces about 3 cm wide and no more than 1 cm thick. Clean hands, board and knife thoroughly afterwards.
- Mix ají panca, vinegar, chopped garlic, 2 tbsp oil, cumin, oregano, 1 tsp salt and pepper. Marinate the heart covered in the refrigerator for at least 4 hours, never at room temperature.
- Boil the potatoes for about 20–25 minutes until tender. Cook the corn separately according to its packet, about 15–25 minutes. Drain and halve the potatoes; cut corn into thick pieces.
- Mix ají amarillo, 1 tbsp oil, 3 tbsp water, lime juice and 0.25 tsp salt for the sauce. Chill until serving. Sprinkle the potatoes with chopped parsley later if desired.
- Prepare a grill with medium-high direct heat and a cooler zone. Drain the heart and thread onto metal skewers. Discard used raw marinade; do not serve it as sauce or brush it on at the end.
- Grill the skewers for about 8–10 minutes, turning several times. Avoid charring black. Check with a suitable thin thermometer: the centre must reach at least 70 °C for 2 minutes. Finish over the cooler zone if necessary.
- Toss potatoes with the remaining 1 tbsp oil and briefly brown on the grill. Serve with corn, fully cooked heart skewers and the separately mixed chilli sauce. Use clean tongs and a clean platter for cooked meat.
