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  • 1 beef heart
  • 1/2 cup vinegar
  • 1 tablespoon minced garlic
  • Cumin (to taste)
  • Salt (to taste)
  • Pepper (to taste)
  • 2 tablespoons ground panca ají pepper (marinade)
  • 1 pinch salt (marinade)
  • 1 cup oil (marinade)
  • 2 teaspoons oregano
  • 4 tablespoons ground panca ají pepper
  • 1 cup dark beer
  • Wooden skewers (kebab-style)
  • 1 corn-husk brush (for applying marinade and oil)


First wash the beef heart and cut it into normal-sized pieces. Then mix the aji panca peppers, garlic, salt, pepper, cumin, oregano, vinegar and beer in a bowl. Once completely mixed, add the chunks of beef heart and let them marinate for at least a couple of hours. In another bowl, combine the two tablespoons of panca aji, pinch of salt and cup of oil. Mix them well. This is the marinade used to baste the beef hearts while they are on the grill.

When the pieces of beef heart have absorbed flavor, thread 3 to 4 of them onto each skewer. Then place them on the grill and cook them on both sides while using the brush to baste them with the marinade and give them more flavor. Beef heart anticuchos can be served with a piece of parboiled corn and potatoes cut into round slices that can be roasted on the grill.