1heart of cow or veal, clean and cut in squares (use chicken or beef if you prefer)
Marinade:
½cup ají panca paste
1tablespoon garlic, finely chopped
¼ cup red wine vinegar
1tablespoon dried oregano
½ cup vegetable oil
Salt
1 teaspoon cumin
Sides:
2 Russet potatoes, boiled, peeled, and cut in thick slices
2 Peruvian giant kernel corns, boiled, and cut in thick slices
To serve:
Aji amarillo paste mixed with chopped scallions and salt
Instructions
Before cutting the heart, clean it thoroughly, take out any veins and sinew. Cut in squares of 1 ½ inch by side.
In a bowl, combine ají panca paste, garlic, vinegar, oregano, oil, salt, and cumin. Add the heart cubes, and marinate for at least three hours.
Make a brush with fresh corn husks, to baste the anticuchos.
When ready, thread three or four heart pieces in bamboo skewers, and grill at medium heat, basting with the marinade, using the corn husks brush, until cooked through (about three minutes each side).
Take them off the heat, put on plates, and serve with potatoes, corn, and aji sauce.
Recipe by PERU DELIGHTS at https://perudelights.com/anticuchos-cows-heart-kebabs-flavor-on-a-stick/