Smoked Anticuchos

Name: Anticuchos Geräuchert
Total time: 4 h
Ingredients: 60 g Aji Panca Paste; 20 g Knoblauch, gehackt; 8 g Kreuzkümmel, gemahlen; 30 ml Weißweinessig; 40 ml Pflanzenöl; 18 g Salz; 5 g Schwarzer Pfeffer, gemahlen

MarinadeBeefHot SmokingMedium4-6 hrs70-74 °C150-170 °CMesquite + Cherry

Peruvian beef heart skewers, classically marinated with Aji Panca and cumin, then hot smoked. The combination of smoky heat and spicy marinade creates an intense flavor. Ideal for short hot smoking at high temperature.

Ingredients(for 1 kg)

Aji Panca paste60 g

Garlic, minced20 g

Cumin, ground8 g

White wine vinegar30 ml

Vegetable oil40 ml

Salt18 g

Black pepper, ground5 g

Instructions

Preparation

30 minutes

Clean beef heart, remove tendons and membranes, cut into approx. 3 cm cubes. Mix all marinade ingredients into a smooth paste and coat the meat completely.

Marinating

4-12 hours

Let marinated meat rest covered in the refrigerator. Then thread onto metal skewers and bring to room temperature 30 minutes before smoking.

Smoking

45-60 minutes

Preheat smoker to 150-170 °C. Add mesquite and cherry wood chips. Place skewers in smoker and cook to a core temperature of 70-74 °C. Turn once halfway through.

Resting and Serving

5 minutes

Let skewers rest for 5 minutes to allow juices to redistribute. Serve with fresh chimichurri or aji amarillo sauce and corn kernels.

Pro Tip

Freeze the beef heart for 30 minutes before cubing – this makes it easier to cut cleanly and tendons are easier to remove.

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