How to make it
6 steps. Take it one step at a time.
Whisk together the aji panca paste, red wine vinegar, minced garlic, cumin
In a large bowl, whisk together the aji panca paste, red wine vinegar, minced garlic, cumin, oregano, salt, black pepper, and vegetable oil to create the marinade.
Add the cubed beef heart
Add the cubed beef heart to the bowl, ensuring every piece is thoroughly coated. Cover and refrigerate for at least 2 hours, preferably overnight, for maximum flavor penetration.
2 hrThread 3-4 cubes of marinated beef heart
Thread 3-4 cubes of marinated beef heart onto each bamboo skewer. (Pro tip: soak bamboo skewers in water for 30 minutes beforehand to prevent burning).
Preheat your grill or grill pan
Preheat your grill or grill pan to high heat. Brush the grates with oil.
Grill the skewers
Grill the skewers for 2-3 minutes per side. While cooking, baste the meat with the leftover marinade mixed with a little extra oil to keep it juicy. The meat should be seared on the outside but still tender and medium-rare inside.
10 minServe immediately while hot, traditionally accompanied
Serve immediately while hot, traditionally accompanied by boiled potatoes and corn.
A little kitchen wisdom
Traditionally served with boiled potatoes and large-kernel Andean corn (choclo). Using a brush made of corn husks to baste the skewers on the grill adds an authentic touch.
