HEART ANTICUCHOS WITH HUANCAINA SAUCE
INGREDIENTS
1 beef heart
1/2 tablespoon white pepper
1 tablespoon cumin
1 teaspoon oregano
3 cloves garlic, finely chopped
1/2 cup vinegar
1/2 cup Aji Panca (Peruvian red pepper paste)
Salt
STEP BY STEP
Today we’re making a recipe from Peru, shared by none other than Gastón Acurio.
Start by removing the fat and membrane covering the heart, then cut it into rectangles as seen in the photo, suitable for skewering.
Finely chop the garlic and place all the ingredients in a bowl. Add vinegar, let marinate for as long as possible, at least 4 hours.
As an exception to most recipes, we’ll use the Kamado Argentino with the lid open to have direct heat.
Skewer the meat pieces on the skewers and grill for 5 to 6 minutes on each side. Once out of the Kamado, you can moisten them with Huancaína sauce or a simple homemade barbecue sauce.