Anticuchos Grilled Beef Heart Recipes

MARINATED BEEF HEART KEBABS (ANTICUCHOS DE CORAZóN)

Steps:

• Combine the lime juice, ají panca paste, garlic, salt, black pepper, cumin and 2 tablespoons(30 ml) of the olive oil in a glass container with a lid.
• If not already cleaned, trim the heart of fat, connective tissue and blood vessels. Cut the meat into equal-size chunks, 1 to 2 inches (2.5 to 5 cm) across and 0.5 inch (1.3 cm) thick.
• Place the heart chunks in the marinade and toss to combine. Cover and refrigerate for a minimum of hour, up to overnight.
• Before grilling, have ready 6 to 8 skewers. If using wooden or bamboo skewers, soak them in water for at least 30 minutes.
• Meanwhile, prepare the grill for direct cooking over medium heat (325 to 375F [170 to C]).Depending on type of grill, this may take 15 to 20 minutes.
• Thread the heart pieces onto the skewers. Make sure each piece is spread as flat as possible and leave a very small space between each piece.
• Once the grill is hot, brush the cooking grates clean, if necessary (to prevent sticking). Grill the skewers over direct medium heat for 2 to 3 minutes per side for medium rare or to 5 minutes for medium well done. Brush the kebabs with the remaining olive oil at least once during cooking. Do not overcook or else the beef heart will become tough and rubbery.
• Serve immediately as an appetizer or with your favourite sides for a meal. This pairs very well with plantain tostones.

PERUVIAN ANTICUCHOS

Steps:

• Place the pieces of heart in a glass or ceramic tray.
• Previously, soak the chiles in hot water until they are soft, devein and take the seeds off. If you want you can keep some of the seeds to make it spicier. In Peru we use aji panca, but this works well too.
• Blend the vinegar, garlic, aji panca (or dried chile), and all other ingredients with 1/2 cup of the oil until you have a soft paste.
• Pour it on the pieces of heart and distribute evenly so all pieces are well covered and can absorb the marinade. Cover and let sit in the refrigerator for about 30 minutes. Do not let them marinade for too long or they will dry out because of the vinegar.
• In the meantime, place thick bamboo skewers to soak in water so they don't burn when they go on the grill.
• Use a charcoal grill and make sure the coals are very hot before you start.
• Stick three or four pieces of heart in each skewer, so that the meat lays flat.
• Save the rest of the marinade in a cup or small bowl and add the rest of the oil to it, mixing well. This will be used for basting the anticuchos on the grill.
• Tie some pieces of fresh corn husk with a string made out of some more husk and shred them half the way to make a kind of brush and use it for basting. (You can use dry husk too but you need to soak it for a while in warm water to make it flexible and then pat it dry before you use it).
• When the coals are ready and the grill is hot place the anticuchos flat on the grill and baste them generously with the leftover marinade and oil mix.
• This will drip and cause the coals to flame, make sure it flames over because this is what gives the anticuchos their distinctive flavor.
• Let anticuchos cook for about 1 minute and a half on each side. DO NOT OVERCOOK! They will dry out and become tough. Medium or medium well is fine. Turn them over continuously and keep basting and flaming until they are done.
• Hold two or three at a time to turn them over quickly.
• At the same time, place the pieces of corn and potatoes on a corner of the grill, baste them with the same marinade and allow them to be flamed too.
• Serve three skewers in each plate, accompanied by one piece of corn and one potato. You can also cut the potatoes in half (across not length wise) and stick a piece at the end of each skewer.
• Serve hot, right out of the grill, don't let it get cold! ENJOY! :P.
• What takes the longest time is to slice and cut the heart in squares and stick the pieces on the skewers; as you get practice doing this it will be faster, allow yourself some more time of preparation the first couple of times.
• You can also use regular beef, chicken, fish, prawns, or lamb to make anticuchos, but the original and traditional recipe calls for cow heart. Hope you like it! :).

ANTICUCHOS

Steps:

• Before cutting the heart, clean it thoroughly, take out any veins and sinew. Cut in squares of 1 ½ inch by side.
• In a bowl, combine ají panca paste, garlic, vinegar, oregano, oil, salt, and cumin. Add the heart cubes, and marinate for at least three hours.
• Make a brush with fresh corn husks, to baste the anticuchos.
• When ready, thread three or four heart pieces in bamboo skewers, and grill at medium heat, basting with the marinade, using the corn husks brush, until cooked through (about three minutes each side).
• Take them off the heat, put on plates, and serve with potatoes, corn, and aji sauce.

ANTICUCHOS

Steps:

• Cut the beef into roughly 1 1/2 in cubes.
• Mix together the remaining ingredients in a non-reactive bowl and add the beef chunks. Cover and refrigerate overnight, or at least a few hours.
• When ready to grill, thread the beef cubes onto skewers. Preheat your grill to medium-high heat (you should be able to hold you hand a few inches from the grates for 4-6 seconds). Cook the kebabs until the beef is cooked through (slightly pink is fine), turning as needed to cook evenly.

ANTICUCHOS DE CORAZON, GRILLED HEART SKEWERS

Steps:

• Pour boiling water over the dried chiles and cover. Let this sit for 20 minutes to soften.
• Mix all the marinade ingredients together and buzz them into a puree in a food processor or blender. Submerge the heart pieces in the marinade for at least 1 hour, and up to a day.
• Thread the heart pieces on the skewers-this helps you flip them more easily and helps them cook more evenly. Grill over very high heat with the grill cover open until you get a nice char on the outside, about 3 minutes per side. Baste with the marinade as the skewers cook.

ANTICUCHOS DE CARNE: GRILLED BEEF KABOBS

Steps:

• Gather the ingredients.
• Cut the beef into 1 1/2-inch pieces, and place the pieces in a nonreactive bowl or dish.
• Mash or crush the garlic with a heavy utensil or with a mortar and pestle . Add a little water if necessary to make a paste.
• In a small bowl, mix the crushed garlic, 1/4 cup of the vinegar, 1/4 cup chile pepper paste, 1 tablespoon cumin, 1 tablespoon salt, and 2 teaspoons freshly ground pepper.
• Pour the marinade over the beef and mix well.
• Cover and marinate the beef overnight in the refrigerator. If you are pressed for time, marinate the beef for at least 1 hour at room temperature.
• Prepare the grill .
• Place the pieces beef onto the skewers (about 4 pieces on each skewer, depending on size).
• Make a basting mixture of 1/2 cup vegetable oil, 1/4 cup vinegar, and a pinch of cumin.
• Grill the skewers for about 5 minutes on each side, or to the desired doneness. Baste the meat several times during cooking.
• Serve the anticuchos with rice and corn on the cob.
• Enjoy!

ANTICUCHOS (GRILLED BEEF HEART)

Steps:

• Remove stems from chiles and shake out and discard seeds. In small saucepan place chiles with enough water to cover. Bring to a boil, remove from heat and let sit 20 minutes to soften. Drain and discard water. In a blender combine dried chiles, annatto seeds, garlic, cumin, red wine vinegar and jalapeno. Puree at high speed 1 - 2 minutes, or until thick and smooth. Add olive oil and salt and blend again until mixed. Cut beef hearts into 2 x 1/4-inch strips. Place in a bowl, pour over chile mixture and toss to coat evenly. Cover and marinate in the refrigerator at least 4 hours or overnight. Preheat grill or broiler. Thread 4 - 5 pieces of beef heart on a bamboo skewer. Grill until seared on all sides, about 3 - 5 minutes. Serve hot.