Entree: Bolivia – Anticuchos (Skewered grilled marinated meat, traditionally beef heart, seasoned with aji peppers and spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 8 hrs

Total 8 hrs 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 beef heart, trimmed and cut into 1–1.25-inch (2.5–3 cm) pieces, approx. 2 lb (900 g) usable
- 1/2 cup (120 ml) aji panca paste or aji amarillo paste if available
- 1/4 cup (60 ml) red wine vinegar
- 3 tbsp (45 ml) vegetable oil
- 4 cloves (0.42 oz (12 g)) garlic, minced
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) smoked paprika
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) water (to thin marinade as needed)
- 8–10 wooden skewers, soaked in water 30 minutes (or metal skewers)
- 1 lb (450 g) small boiling potatoes, cooked until tender, to serve
- 1 ear (about 8 oz (227 g)) (7 7/8 oz (225 g)) cooked corn on the cob, sliced into rounds, to serve (optional)
- Lime wedges and chopped parsley or chopped fresh cilantro for garnish

Show original ingredient measurements

- 1 beef heart, trimmed and cut into 1–1.25-inch (2.5–3 cm) pieces, approx. 2 lb (900 g) usable
- 1/2 cup (120 ml) aji panca paste or aji amarillo paste if available
- 1/4 cup (60 ml) red wine vinegar
- 3 tbsp (45 ml) vegetable oil
- 4 cloves (12 g) garlic, minced
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) smoked paprika
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) water (to thin marinade as needed)
- 8–10 wooden skewers, soaked in water 30 minutes (or metal skewers)
- 1 lb (450 g) small boiling potatoes, cooked until tender, to serve
- 1 ear (about 8 oz) (225 g) cooked corn on the cob, sliced into rounds, to serve (optional)
- Lime wedges and chopped parsley or chopped fresh cilantro for garnish

Instructions

1. Prepare marinade: in a bowl, whisk together aji paste, vinegar, oil, minced garlic, cumin, smoked paprika, salt, pepper, and 2 tbsp (30 ml) water until a smooth, spoonable marinade forms.
2. Marinate the heart: place beef heart pieces in a shallow dish or resealable bag and pour the marinade over them. Toss to coat thoroughly, pressing marinade into the meat. Cover and refrigerate at least 2 hours, preferably 6–8 hours or overnight.
3. Preheat grill: heat a charcoal or gas grill to high heat (about 450–500°F / 230–260°C). If using a pan, heat a heavy cast-iron grill pan over high heat and lightly oil it.
4. Skewer the meat: thread the marinated heart pieces onto soaked wooden skewers or metal skewers, leaving a little space between pieces for even cooking.
5. Grill: place skewers on the hot grill and cook 2–3 minutes per side to develop a good char, turning to cook all sides, total 8–10 minutes, until cooked through but still tender. Time may vary by thickness—avoid overcooking.
6. Rest and serve: let skewers rest 2 minutes off the heat. Serve hot with boiled potatoes and corn, garnish with lime wedges and chopped parsley or cilantro.