Peruvian Anticucho Beef Heart Skewers from the Smoker
Beef heart is marinated in the traditional Peruvian anticucho marinade with Ají Panca, cumin, and vinegar, then hot smoked. The combination of acidic marinade and smoke creates a deep, smoky-spicy flavor with a mild heat. Classically served at street markets in Lima, here adapted for the smoker.
Ingredients(for 1 kg)
Instructions
Preparation
30 minutesThoroughly trim the beef heart, removing fat, sinew, and cartilage. Cut the meat into approximately 3 cm thick slices and thread onto metal skewers. Mix all marinade ingredients into a smooth paste.
Marinating
4-12 hoursCoat the skewers completely with the marinade, place in a sealable container, and refrigerate. For best results, marinate overnight (12 hours). Allow to rest at room temperature for 30 minutes before smoking.
Smoking
1.5-2 hoursHeat smoker to 120-140 °C using mesquite and cherry wood. Place skewers directly on the grate and smoke until an internal temperature of 72-75 °C is reached. Brush with remaining marinade every 45 minutes.
Resting and Serving
5 minutesAllow skewers to rest for 5 minutes so the juices can settle. Serve traditionally with boiled potatoes, corn on the cob, and a huancaina sauce.
Pro Tip
Beef heart has little natural fat and dries out quickly – brush with the remaining marinade every 45 minutes during smoking to maintain juiciness and build up layers of flavor.
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