Peruvian Beef Hearts

ChangonBBQ
ChangonBBQ
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Published 2016-10-11
For anyone that has a heart - this is the way to go! Ask any member of the Peruvian diaspora what to do with a cow heart and they'll wistfully say 'Anticuchos' and a small tear will well up in the corner of their eye thinking of home.
Anticuchos is a wildly popular street food from Peru, made by marinating then quickly grilling skewers of cow hearts. Terrifically simple, it imparts a big, bold tangy flavour without necessarily a lot of heat.
The hearts themselves are surprisingly mild, and provided they are not overcooked, deliciously tender. This one is a winner.

Needless to say, I guesstimated my way through the recipe for the Ahi marinade, but if you want to be accurate, here's a good one:

Anticuchos
Author: Peru Delights
Recipe type: Appetizer
Prep time: 4 hours Cook time: 6 mins Total time: 4 hours 6 mins
Serves: 4

Ingredients
1heart of cow or veal, clean and cut in squares (use chicken or beef if you prefer)
Marinade:
½cup ají panca paste
1tablespoon garlic, finely chopped
¼ cup red wine vinegar
1tablespoon dried oregano
½ cup vegetable oil
Salt
1 teaspoon cumin
Sides:
2 Russet potatoes, boiled, peeled, and cut in thick slices
2 Peruvian giant kernel corns, boiled, and cut in thick slices
To serve:
Aji amarillo paste mixed with chopped scallions and salt

It's well worth reading up on the history and culture of this iconic food and this page does a great job:
perudelights.com/anticuchos-cows-heart-kebabs-flav…
Enjoy!
All Comments (21)
  • @lilledrum
    cooked for my peruvian neighbours today, they totally loved it, so amazing they said ;) thanks for the great video mate
  • @dvdgalutube
    I use balsamic vinegar + smoke paprika. The taste is actually quite close to the traditional recipe. Moreover, I save the scrapes for making beef bone broth. Absolutely no waste. cheers!
  • @andrewburnett2581
    Constructive criticism: don't have songs in the background. A melody is ok but a song makes it difficult to ignore.
  • @MtnBadger
    Benny Hill was a megalomaniac and a seal predator and an as hole to the male cast. I was crushed to learn that as I loved it as a kid. The meat looks great , thanks for showing how to break it diwn, it's a very underestimated piece of meat. My family are butchers and I'm used to weird food. The is just a lean and low cholesterol cut. Yum.
  • @cabezamiami
    great job mate. Anticuchos and ají amarillo sauce is the best combination of flavours
  • @lisa8287
    Awesome recipe. Gonna try this with my deer hearts this fall. Thank you.
  • @mariacosta3028
    Amazing video! It is time that people learn to use cheaper cuts that are outstanding variation of the so boring Tenderloin and other so costly cuts. Thanks for a great tutorial... which was not easy to find. Yours the absolute best, as trimming and getting this nice cuts out of the heart can only bring out great result. Thnak you again, mc
  • @shyamlynn243
    I will be trying this as it sounds fantastic. Thank you.
  • @1JeffTenEyck
    WELLLL executed mate!! Damn well executed. I swear I could smell it right through my computer! LOL Great video with all the right details. Thanks for showing it so clear, so well!!! Since I looked up your video because I just got a grassfed beef hear, this makes me want to do a version with a variety of organic veggie kabobs rather than the spuds. Garlic, onion, pre-steamed carrot, zucks, romas, bells, jalapeno, all basted with coconut oil and seasonings the whole time they grill, then raked off their skewers into simmering hot grassfed butter, in a little cast iron pot to keep them all hot while you feast. This version would lean more towards paleo and keto eating habits.
  • @candetko
    I looked around different videos on YouTube to see which way would appeal to me to cook my beef heart and your is my preferred method looks great and exactly what I was looking for to get the best of this experience very easy and looks delicious thanks for sharing saludos desde el sur de Texas new subscriber!
  • @SmokeyGoodness
    Gotta admit I'm not a huge fan of Offal, especially after a certain job I had about 20 years ago... But the way you've prepared the skewers, I'd be tempted to give it a try!
  • @carloslaguna-driscoll5319
    Great job with the marinade tbh… it all looks proper. I say that as a Bolivian (we make anticuchos too)
  • @jodybaker706
    Awesome video. I'm gonna cook this heart this week and will let you all know. Cheers!