Peruvian Street Food - Tender, Flavorful Anticuchos de Corazon (Beef Heart Kebabs)

[email protected] Ingredients (3-4 portions) For the Anticuchos: 1 beef heart (approx. 1 kg / 2 lbs) 3 tbsp aji panca (mild red pepper chili paste) 3 tbsp red wine vinegar 1 tsp salt 1.5 tsp oregano 1.5 tsp cumin 4-5 garlic cloves, pressed or finely chopped 3 tbsp olive oil For the Sauce: 1 tbsp miso paste 2 tbsp aji amarillo (yellow pepper paste) 1 tbsp honey 1 tbsp lime juice 1-2 tbsp cilantro, finely chopped 1-2 tbsp spring onion, finely chopped Combine all sauce ingredients and mix until smooth. Preparation: Making the Marinade: In a bowl, combine 3 tbsp of aji panca, 3 tbsp of red wine vinegar, 1 tsp of salt, 1.5 tsp of oregano, 1.5 tsp of cumin, 4-5 pressed or finely chopped garlic cloves, and 3 tbsp of olive oil. Preparing the Beef Heart: Clean the heart by trimming off any excess fat and removing the blood vessels. Cut it into 2"x2" pieces. Add these pieces to the marinade and mix well to ensure everything is evenly coated. Cover and refrigerate for a minimum of 2 hours, up to overnight. Grilling: Take the marinated meat out of the fridge an hour before cooking to bring it to room temperature. Preheat your grill and thread the pieces of heart onto skewers, ensuring pieces of similar thickness are grouped together. Grill, turning once or twice, until nicely caramelized. Serving: Serve your delicious Anticuchos hot off the grill, drizzled with our special aji amarillo sauce. For a perfect side, don't forget to check out our healthy and delicious Quinoa-Kale salad recipe:    • Video   Video Script Timing: 0:00 - Introducing Gastonauts 0:35 - Making the Marinade 2:12 - Cutting and Marinating the Heart 3:13 - Putting Meat on Skewers 3:55 - Grilling to Perfection 4:53 - Making Our Very Own Special Sauce Music: Andes of Peru "Ocarina"