Rye Free Anticuchos

Total time4 hr 45 min

Prep time30 min

Cook time15 min

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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
ZOCALO AJI AMARILLO ORGANIC CHILI PASTE, 8 OZ Incas Food Aji Amarillo Yellow Hot Pepper 7.5 Oz
Doña Isabel Aji Amarillo Yellow Hot Pepper 15.7 Oz
O'Valley Farms Aji Amarillo Yellow Chili Pepper Paste, Medium Hot
See all
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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