Ingredients with Measurements:
- 1 lb beef heart, cut into 1-inch cubes
- 1/4 cup red wine vinegar
- 1/4 cup vegetable oil
- 2 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Skewers (wooden or metal)
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, combine the red wine vinegar, vegetable oil, minced garlic, ground cumin, paprika, dried oregano, salt, and pepper. Mix well.
2. Add the beef heart cubes to the marinade and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
3. Soak the skewers in water for at least 30 minutes to prevent them from burning.
4. Thread the marinated beef heart cubes onto the skewers, leaving a little space between each cube.
5. Preheat the grill or grill pan to medium-high heat.
6. Grill the skewers for 3-4 minutes per side, or until the beef heart is cooked through and slightly charred.
7. Remove the skewers from the grill and let them rest for 5 minutes before serving.
- Time:
Preparation time: 15 minutes + marinating time
- Cooking time: 8-10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- Makes 4-6 servings
Nutritional information:
- Calories: 250 per serving
- Fat: 18g
- Protein: 20g
- Carbohydrates: 2g
- Fiber: 1g
- Sugar: 0g
- Sodium: 150mg
Substitutions for ingredients:
- Beef heart can be substituted with beef sirloin or chicken breast.
- Red wine vinegar can be substituted with white wine vinegar or apple cider vinegar.
- Vegetable oil can be substituted with olive oil or canola oil.
Variations:
- Add chopped onions and bell peppers to the skewers for extra flavor and color.
- Serve with a side of Peruvian salsa criolla or aji verde for dipping.
- Use the same marinade for other meats, such as pork or lamb.
Tips and tricks:
- Make sure to cut the beef heart into evenly sized cubes to ensure even cooking.
- Don't overcook the beef heart, as it can become tough and chewy.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
- Serve the skewers with a squeeze of fresh lime juice for added brightness.
Storage instructions:
- Leftover skewers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the skewers on a baking sheet and bake in a preheated 350°F oven for 10-12 minutes, or until heated through.
Presentation ideas:
- Serve the skewers on a platter with a sprinkle of chopped fresh parsley or cilantro for garnish.
- Arrange the skewers on a bed of lettuce or grilled vegetables for a colorful presentation.
Garnishes:
- Chopped fresh parsley or cilantro
- Lime wedges
- Peruvian salsa criolla or aji verde
Pairings:
- Serve with a side of Peruvian quinoa salad or roasted sweet potatoes.
- Pair with a glass of red wine, such as Malbec or Cabernet Sauvignon.
Suggested side dishes:
- Peruvian quinoa salad
- Roasted sweet potatoes
- Grilled vegetables
- Cilantro lime rice
Troubleshooting advice:
- If the beef heart is tough, it may not have been marinated long enough or it may have been overcooked. Make sure to marinate the beef heart for at least 2 hours and grill it for no more than 4 minutes per side.
Food safety advice:
- Make sure to cook the beef heart to an internal temperature of 160°F to ensure it is safe to eat.
- Wash your hands and all utensils thoroughly before and after handling raw meat.
Food history:
- Anticuchos are a popular street food in Peru, dating back to the Inca Empire. They were traditionally made with llama meat, but today beef heart is the most common protein used.
Flavor profiles:
- The marinade for the beef heart skewers is tangy and slightly spicy, with hints of garlic, cumin, and paprika. The beef heart itself has a slightly gamey flavor and a chewy texture.
Serving suggestions:
- Serve the skewers as an appetizer or main course, accompanied by a side dish and a refreshing drink.
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Region: Peruvian