Eosinophilic Esophagitis Friendly Anticuchos
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Learn more →Ingredients
4 servings
For the marinade and skewers
- 2 lb beef heart, trimmed of fat, sinew, and valves, cut into 1 ½-inch cubes
- 3 tbsp ají panca paste
- 3 tbsp red wine vinegar
- 3 cloves garlic, minced
- 1 ½ tsp ground cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ½ tsp black pepper
- 1 tsp salt
- 2 tbsp vegetable oil, plus more for brushing
For basting
- ¼ cup reserved marinade (set aside before adding beef)
For serving
- lime wedges, for serving (optional)
- boiled or roasted potatoes, for serving (optional)
Instructions
- 1
In a mixing bowl, whisk together the ají panca paste, red wine vinegar, garlic, cumin, oregano, smoked paprika, black pepper, salt, and 2 tbsp vegetable oil until smooth. Measure out 1/4 cup of this marinade and set it aside in a separate small bowl — this reserved portion will be used for basting and must not contact the raw beef.
- 2
Add the beef heart cubes to the bowl with the remaining marinade and toss to coat thoroughly. Cover and refrigerate for at least 4 hours, or up to 24 hours.
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