Peruvian Anticuchos

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1. 1Step 1: Preheat gas or charcoal grill to high heat.
2. 2Step 2: Trim beef heart and slice into small, thick square-shaped cubes. Insert 3 or 4 pieces of meat on each cane or wood stick. Place the skewered beef anticuchos on a baking sheet or shallow baking dish.
3. 3Step 3: In a bowl, mix aji panca paste, garlic, vinegar, oregano, oil and cumin. Season with salt and pepper. Stir to blend and pour over the anticuchos. Marinate for 1 hour. (Some people let the meat marinate longer, but if you are in a rush, 1 hour will be enough.)
4. 4Step 4: Grill the anticuchos for 1 to 2 minutes on each side until beef heart is tender and reaches an internal temperature of 160ºF.
5. 5Step 5: Serve with boiled potatoes, corn, and aji or rocoto (Peruvian chile) sauce, if desired.
6. 6Step 6: To prepare Peruvian chile sauce, blend rocoto (Peruvian chile) with garlic, red onion, parsley, cilantro, lemon juice, green onions, a splash of vinegar, a drizzle of olive oil, salt and pepper to taste. This simple sauce is delicious and gives a lovely contrast to the anticuchos.