How Do You Prepare Peruvian Skewered Heart (Recipe)?
These skewered morsels have become Peru’s national dish. They are sold on wooden skewers by street vendors, or cooked at home and served as a first course. Either way, they are served rare, with a chili dip. The idea of eating a calf’s heart rare may seem a bit disenheartening, but the “Anticuchos” are wonderful. • Seed and chop 5 dried hot red hontaka chilies. • Pour 1 ¼ cups (300mL) boiling water over the chilies and allow to soak for two hours. • Drain and purée them in a blender with 1/3 cup (75mL) of olive oil, one finely chopped garlic clove, and 3 tablespoons (45mL) of water. • Store and refrigerate before serving. • Prepare the marinade with the vinegar, water, onion, garlic, cayenne pepper, bay leaf, crushed allspice, peppercorns, and sugar. • Put the cubed heart into the marinade – it should be submerged. • Toss gently and cover. • Refrigerate overnight. • Remove the meat from the marinade the next day. • Arrange the meat on short skewers. 4-5 pieces per skewer is suggested.
• Seed and chop 5 dried hot red hontaka chilies. • Pour 1 ¼ cups (300mL) boiling water over the chilies and allow to soak for two hours. • Drain and purée them in a blender with 1/3 cup (75mL) of olive oil, one finely chopped garlic clove, and 3 tablespoons (45mL) of water. • Store and refrigerate before serving. • Prepare the marinade with the vinegar, water, onion, garlic, cayenne pepper, bay leaf, crushed allspice, peppercorns, and sugar. • Put the cubed heart into the marinade – it should be submerged. • Toss gently and cover. • Refrigerate overnight. • Remove the meat from the marinade the next day. • Arrange the meat on short skewers. 4-5 pieces per skewer is suggested. • Brush with olive oil. • Grill the meat over hot coals or under a broiler for about 6 minutes, turning the skewers once during cooking. Serve and enjoy!
