Best Anticucho De Corazon Recipes

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ANTICUCHOS DE CORAZON, GRILLED HEART SKEWERS



Anticuchos de Corazon, Grilled Heart Skewers image

This is a versatile recipe that works with more than just hearts. Any meat you want to eat on a skewer will do, including shrimp and lobster.

Provided by Hank Shaw

Categories     Appetizer     Snack

Time P1DT35m

Number Of Ingredients 9

6 dried aji panca chiles ((See above for substitutes))
4 cloves garlic, chopped
1/2 cup red wine vinegar
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 tablespoon achiote paste ((optional))
3 tablespoons vegetable oil
Salt
1 pound hearts (or other meat), (trimmed and cut into 2-inch pieces)

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.

Nutrition Facts : Calories 248 kcal, Carbohydrate 5 g, Protein 21 g, Fat 15 g, SaturatedFat 10 g, Cholesterol 141 mg, Sodium 120 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

ANTICUCHO DE CORAZON



Anticucho De Corazon image

Beef heart anticuchos (Peruvian-style brochettes). Preparation time is estimated since I have never made these yet. Recipe taken from The Art of Peruvian Cuisine, by Tony Custer.

Provided by Wendy H.

Categories     Beef Organ Meats

Time 36m

Yield 4 brochettes, 1-2 serving(s)

Number Of Ingredients 10

1 beef heart, cleaned & trimmed
salt
oil, for basting
2 tablespoons vegetable oil
1 lb aji panca chile, dried
water
1/2 cup light vinegar
1 -2 tablespoon aji panca chili paste
1/4 teaspoon vegetable oil
salt

Steps:

  • Aji panca:.
  • Stem and devein the ajies (keep some veins for a very spicy paste).
  • Toast in dry skillet over high heat for a few minutes, then blanche.
  • Blanche 1, 2, or 3 times (in a change of water each time) for more or less spiciness. Spiciness reduces with each blanching.
  • Process ajies in a blender or food processor with a steel blade, with just enough water and oil to make a thick paste.
  • Push the mixture through a fine sieve.
  • Discard any remaining skin and veins.
  • Yield: 1 cup.
  • Marinade:.
  • Mix all ingredients.
  • Assembly:.
  • Remove all skin and sinews from the heart.
  • Cut meat into large bits-sized pieces.
  • Place 3-4 pieces onto bamboo skewers, and marinade overnight.
  • When ready to prepare, remove from marinade and sprinkle with salt.
  • Barbecue for about 3 minutes per side over very high heat. Baste with extra oil and remaining marinade as necessary.
  • Serve immediately.

Nutrition Facts : Calories 271.8, Fat 28.3, SaturatedFat 3.7, Sodium 2.4, Carbohydrate 0.1, Sugar 0.1

PERUVIAN ANTICUCHOS



Peruvian Anticuchos image

Beef heart marinated, skewered, and seared over the grill. This is a very tipical and popular Peruvian dish. People line up at the good "anticucherias" (anticucho restaurants) every evening! It takes some work but it is so worth it! I taught myself to make them because I missed them so much! A very special addition to any barbecue party! And the delicious smell will bring over all your neighbors to check it out!

Provided by CharoPeru

Categories     Meat

Time 1h50m

Yield 30-40 skewers, 10-12 serving(s)

Number Of Ingredients 12

2 1/2 lbs of fresh beef heart, thinly sliced and cut into squares of about 2 inches long
1 cup red wine vinegar
4 tablespoons ground cumin
1 teaspoon ground pepper
1 teaspoon salt (or to taste)
5 big fresh garlic cloves
2 tablespoons of finely minced fresh parsley
2 tablespoons of finely minced fresh cilantro
4 dried chilies
1 1/2 cups oil
10 -12 ears corn on the cob, cooked (save some of the husk)
10 -12 boiled potatoes, peeled

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! :).

Nutrition Facts : Calories 699.7, Fat 38.9, SaturatedFat 6, Cholesterol 140.9, Sodium 365.4, Carbohydrate 64.9, Fiber 6.9, Sugar 6.3, Protein 27.7

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Anticucho de corazon is a traditional Peruvian dish that is made with beef heart. It is a popular street food that has become a staple in Peruvian cuisine. With a rich history dating back to pre-Inca times, this dish has evolved over the years to become a mainstay in Peruvian culture.

The Origin of Anticucho de Corazon

The word "anticucho" originally referred to skewered meat cooked over an open flame. It was traditionally made with llama meat, but beef heart became a popular alternative when Spanish colonizers introduced cattle to Peru. Beef heart was considered a cheap cut of meat and was commonly used by the lower classes who couldn't afford to purchase more expensive cuts of meat. Anticucho de corazon quickly became a favorite among the working class and was often sold by street vendors as a quick and affordable meal. Over time, the dish gained popularity and became a staple in Peruvian cuisine.

The Recipe

To make anticucho de corazon, you will need beef heart, a variety of spices, and traditional Peruvian ingredients like aji amarillo and huacatay. The beef heart is first marinated in a mixture of vinegar, garlic, and spices for several hours to tenderize the meat and infuse it with flavor. The marinade is traditionally made with a combination of garlic, cumin, aji panca or aji amarillo, vinegar, salt, and pepper. After the marinade has worked its magic, the beef heart is cut into small pieces and threaded onto skewers. The skewers are then grilled over an open flame until the meat is cooked through and slightly charred on the outside.
Ingredients:
  • 2 lbs beef heart, cut into 1-inch cubes
  • 1 cup apple cider vinegar
  • 5 cloves garlic, crushed
  • 2 teaspoons cumin
  • 2 tablespoons aji panca or aji amarillo paste
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup vegetable oil
  • 12 bamboo skewers, soaked in water for 30 minutes
Instructions:
  1. In a large bowl, whisk together the vinegar, garlic, cumin, aji panca or aji amarillo paste, salt, and pepper. Slowly whisk in the oil until everything is combined.
  2. Add the beef heart to the bowl and toss to evenly coat the meat in the marinade.
  3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours (overnight is even better).
  4. If using bamboo skewers, soak them in water for 30 minutes to prevent them from burning on the grill.
  5. Thread the beef heart onto the skewers, leaving a small space between each piece of meat.
  6. Preheat a grill or grill pan over medium-high heat. Once hot, add the skewers to the grill and cook for 5-7 minutes per side, or until the meat is cooked through and slightly charred on the outside.
  7. Serve the anticuchos de corazon hot, garnished with chopped cilantro and slices of lime.

Conclusion

Anticucho de corazon is a flavorful and hearty dish that has played an important role in Peruvian cuisine for centuries. With its rich history and unique preparation method, it has become a favorite among locals and tourists alike. Whether enjoyed as a street food or served at a high-end restaurant, this dish is a must-try for anyone interested in exploring the vibrant and diverse world of Peruvian cuisine.
If you are looking for a hearty and delicious recipe, try making anticucho de corazon. It is a traditional dish in Peru made with beef heart marinated in a flavorful blend of spices and vinegar. The dish is usually skewered and grilled, resulting in a succulent and smoky flavor. Anticucho de corazon is a perfect option for meat lovers who want to add a unique twist to their grilled dishes. The dish is quite easy to make but requires some keen attention to detail to get the perfect texture and taste. Here are valuable tips to help you get the best out of your anticucho de corazon recipes.

Preparation

Proper preparation is key to making great anticucho de corazon dishes. Here are some tips to ensure that your meat is ready for the grill.
1. Thoroughly Clean the Beef Heart
Before starting the marinating process, make sure to clean the beef heart thoroughly. Remove all the fat, blood vessels, and connective tissue from the heart. Beef heart can be quite tough to chew if not cleaned well. You can ask a butcher to clean the beef heart for you, or you can do it at home.
2. Use a Sharp Knife
A sharp knife makes it easier to clean the beef heart. Use a sharp knife to remove the fat and connective tissue. You can also use a sharp knife to cut the beef heart into smaller pieces for skewering easily.
3. Marinate the Beef Heart for Longer Hours
Marinating the beef heart for an extended period can help infuse more flavors into the meat. You can marinate it for up to 24 hours to get the best results. The longer you marinate the heart, the more tender and flavorsome it will be after grilling.

Ingredients

The ingredients you use for marinating the beef heart can significantly affect its taste. Here are some valuable tips on the best ingredients to use.
1. Use the Right Vinegar
A crucial ingredient in anticucho de corazon recipe is vinegar. It helps tenderize the meat and infuse flavors into it. When selecting vinegar, make sure to use the right type. In Peru, most people use red wine vinegar, but you can also use apple cider vinegar or white vinegar, depending on your preference.
2. Spices
Spices are also a crucial component of anticucho de corazon. It would be best to use a blend of spices, including cumin, smoked paprika, garlic, onion, and chili powder. The combination of these spices gives the meat a smoky and rich flavor.
3. Salt
When adding salt to the marinade, use it sparingly. Do not over-salt the meat as it can alter its natural flavor.

Cooking Tips

Cooking anticucho de corazon requires some expertise to get the perfect texture and taste. Here are some valuable tips to help you grill your meat to perfection.
1. Soak the Skewers
Before skewering the beef heart, make sure to soak the skewers in water for at least 20 minutes. This prevents them from burning during grilling.
2. Use High Heat
When grilling the anticucho de corazon, use high heat to get a crispy and caramelized exterior. This also helps preserve the internal moisture of the meat.
3. Grill the Meat in Small Batches
To prevent overcrowding the grill, it is advisable to grill the beef heart in small batches. This helps to ensure that the meat is evenly cooked and not overcooked or undercooked.
4. Baste the Meat with the Marinade
During grilling, you can baste the beef heart with the remaining marinade to add more flavors and to prevent it from drying out.

Serving Tips

After grilling the meat, it is time to plate and serve it. Here are some valuable tips on how to serve anticucho de corazon.
1. Serve with Lime Wedges
Anticucho de corazon pairs well with lime wedges. The acidity of the lime helps cut through the richness of the meat, giving it a fresh and zesty flavor.
2. Garnish with Cilantro and Red Onions
To add more color and flavor to the dish, you can garnish it with chopped cilantro and red onions.
3. Serve with Grilled Vegetables
Anticucho de corazon pairs well with grilled vegetables such as bell peppers, corn, and zucchini. The vegetables add more texture and flavor to the dish, making it a balanced and nutritious meal.

Conclusion

Anticucho de corazon is a traditional Peruvian dish that has gained popularity worldwide due to its unique taste and texture. With these valuable tips, you can make the perfect anticucho de corazon that your friends and family will love. Remember to use the best ingredients, marinate the meat for a long time, grill in small batches, and garnish your dish for a final touch. Happy cooking!

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