Peruvian Beef Heart Anticuchos (Anticuchos) — Smoky Chile-Marinated Skewers

• 900 gbeef heart (trimmed of valves, membrane, and excess fat)
• 90 gaji panca paste
• 120 mlred wine vinegar
• 6 clovegarlic (finely grated)
• 75 mlvegetable oil
• 2 tspground cumin
• 2 tspdried oregano (preferably Peruvian or Mexican oregano)
• 10 gfine sea salt
• 1 tspfreshly ground black pepper
• 8bamboo skewers (30 cm long, soaked before grilling)
• 600 gyellow potatoes
• 4corn cobs (preferably Peruvian choclo if available)
• 2 lwater
• 2limes (cut into wedges)

Instructions

1. 1

   Trim the beef heart carefully, removing the tough outer membrane, internal valves, large veins, and any hard fat. Cut the clean meat into pieces about 4 cm long and 1.5 cm thick so they cook quickly while staying juicy.

2. 2

   In a nonreactive bowl, whisk together the aji panca paste, red wine vinegar, grated garlic, 30 ml of the vegetable oil, cumin, oregano, 10 g salt, and black pepper. Transfer 60 ml of this mixture to a separate small bowl, whisk in the remaining 45 ml oil, cover it, and refrigerate it for safe basting later.

3. 3

   Add the beef heart pieces to the main bowl of marinade and turn them until every surface is coated. Cover and refrigerate for at least 6 hours and up to 12 hours, turning the meat once halfway through for even seasoning.

4. 4

   Place the potatoes, corn cobs, 2 l water, and 6 g salt in a large pot and bring to a boil over medium-high heat. Simmer for 18 to 22 minutes, removing the corn when tender and continuing until the potatoes are easily pierced with a knife, then drain and keep warm.

5. 5

   Soak the bamboo skewers in water for 30 minutes if they are not already soaked, then heat a charcoal grill or gas grill to high heat. Thread the marinated beef heart onto the skewers with a small gap between pieces so the heat can reach the edges.

6. 6

   Grill the anticuchos for 2 to 3 minutes per side, brushing only with the reserved basting mixture that never touched raw meat. The outside should be smoky and lightly charred, while the center should remain tender and just cooked through.

7. 7

   Slice the boiled potatoes into thick rounds and cut each corn cob into serving sections. Serve the hot skewers immediately with potato, corn, lime wedges, and aji sauce so the contrast of smoky meat, starch, acid, and chile is fresh and vivid.