Peruvian Anticuchos (Beef Heart Skewers)

Tap an ingredient or step to check it off.

1. 1Step 1: If the beef heart is frozen, thaw overnight in the refrigerator or under cool running water until thawed.
2. 2Step 2: Steam or gently simmer the whole, unpeeled russet potatoes until completely cooked. You can check if the potato is done if a skewer easily punctures the whole potato. This will take 1-1.5 hours. I prefer steaming because the potatoes are less likely to break apart. When the potatoes are done cooking, allow the potatoes to cool in the fridge for at least 1 hour or up to overnight.
3. 3Step 3: Soak the ancho or Aji Pancha chili in boiling water for 10 minutes if using. (if using paste, skip this step)
4. 4Step 4: Soak 6-10 wooden skewers in water for at least 30 minutes, keep them soaking until you are ready to skewer the meat.
5. 5Step 5: Note that there are 2 openings (ventricles) in each heart. Try to cut the heart in 3 flat pieces. Two pieces from either side of the heart, and one piece that is the muscle in between the two ventricles. If you have trouble, don't worry because you will be cutting the heart into small chunks anyways.
6. 6Step 6: Take each piece of heart (it doesn't matter how many pieces you ended up with), and use a sharp knife to 'shave' away the gnarly-looking, veiny, inner part of the heart. The heart should look like smooth muscle when you are done.
7. 7Step 7: Flip the heart over and cut away any fat on the outside of the heart. If you can carefully peel away the very outer membrane of the heart, awesome. If not, no big deal.
8. 8Step 8: Repeat this process with the rest of the pieces of heart until they look like clean pieces of meat.
9. 9Step 9: Cut the beef heart into chunks that are roughly 1.5 inches long and wide but no more than 1/2 inch thick. Set the heart pieces aside in a mixing bowl.
10. 10Step 10: Remove the ancho chili from the water it was soaking in (discard the soaking water) and place it into the blender with all of the rest of the ingredients listed under 'anticuchos' above (not including the heart, obviously). Blend very well.
11. 11Step 11: Pour the contents of the blender onto the chunks of beef heart and mix well. Cover with plastic wrap and marinate in the refrigerator for a minimum of 3 hours, or up to overnight.
12. 12Step 12: Get a grill hot. Alternatively you could cook the anticuchos in a hot griddle or cast iron pan.
13. 13Step 13: Cut the cooled potatoes into 1 inch thick rounds.
14. 14Step 14: Season both sides of the potato rounds generously with salt and chili powder (or black pepper). Rub the potatoes generously with neutral oil. Set aside.
15. 15Step 15: Skewer the pieces of marinated beef heart onto the soaked wooden skewers.
16. 16Step 16: Grill the potatoes over medium heat for about 4 minutes on each side OR until they are hot and have your desired level of browning/grill marks basting the skewers with the marinated as they cook.
17. 17Step 17: Place the beef skewers over a hot part of the grill.
18. 18Step 18: Cook the skewers for about 2-3 minutes on each side, or until they have nice browning. These skewers are delicious cooked anywhere between medium rare and well done, so don't be overly concerned with the doneness. As long as you don't let them cook way past well done (more than 10 minutes) you should be fine.
19. 19Step 19: Serve the hot skewers immediately with the grilled potatoes, green sauce, and salsa criolla on the side. ENJOY.