Ox heart skewers

Name: Ox heart skewers (Anticuchos)
Cuisine: Peruvian
Ingredients: 60 ml/4 tbsp vegetable oil; 4 garlic cloves, peeled and chopped; 1 large ox heart; 2.5 ml/½ tsp ground annatto seeds (or 5 ml/1 tsp paprika combined with 2.5 ml/½ tsp turmeric); 2.5 ml/½ tsp ground annatto seeds (or 5 ml/1 tsp paprika combined with 2.5 ml/½ tsp turmeric); 5 ml/1 tsp salt; 2.5 ml/½ tsp ground black pepper; 250 ml/8 fl oz/1 cup red wine vinegar; 45 ml/3 tbsp red chilli sauce; 2.5 ml/½ tsp ground annatto seeds (or 5 ml/1 tsp paprika combined with 2.5 ml/½ tsp turmeric); 5 ml/1 tsp ground cumin

Anticuchos

Preparation info

Makes
14
skewers

Difficulty
Easy

Appears in

The Food and Cooking of Peru

By Flor Arcaya de Deliot

Published 2009

About

The simplicity of this dish is typical of the Peruvian style of cooking, allowing the flavour of the main ingredient to dominate, while the chilli enhances it. Ox heart can be tough, so you need to marinate it for at least 12 hours before cooking. Serve with chilli salsa and corn and accompany with very cold beer or chicha morada.

Ingredients

1 large ox heart
4 garlic cloves, peeled and chopped
45 ml/3

Americas
Peru
Starter
Gluten-free

Method

About 12 hours in advance, clean the heart, using a sharp knife to remove all fat and veins, and cut into 2cm/¾in pieces. Put the meat in a large bowl and add the garlic, chilli sauce, vinegar and spices. Stir well and leave in a cool place to marinate. Prepare the barbecue.

Ingredients

Method

Photos