Anticuchos (Grilled Beef Heart Skewers with Green Sauce)
Beef heart marinated for at least 4 hours in cider vinegar, ancho, paprika, cumin and garlic, grilled hot and fast to 63 °C, and served with corn, charred potatoes and a bright coriander-jalapeño sauce.
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Method
- 1
Make the marinade. Whisk the vinegar, garlic, ancho powder, paprika, cumin, oregano, salt, pepper and oil in the large bowl. Spoon 3 tbsp into the small bowl and chill it for basting, so the basting mix never touches raw meat.
- 2
Marinate the heart. Toss the heart in the rest, cover and refrigerate for at least 4 h or overnight. The vinegar seasons the dense meat right through and softens its surface for a better char.
- 3
Cook the sides. Boil the potatoes and corn in unsalted water for 15-20 min until the potatoes are just tender. Drain, slice the potatoes into thick rounds and keep both warm.
- 4
Blend the sauce. Whizz the coriander, jalapeño, garlic, lime juice, oil and pinch of salt with 2 tbsp water until smooth and bright green. Blending the oil in last-minute keeps the colour vivid.
- 5
Skewer and grill. Thread 3-4 pieces onto each soaked skewer, packing them closely so they stay juicy. Get the barbecue or griddle pan very hot, then cook for 2-3 min a side, brushing with the reserved marinade, until charred at the edges and the centre reaches 63 °C. Char the potato rounds and corn alongside.
- 6
Rest and serve. Rest the skewers for 3 min so the juices settle. Serve hot with the potatoes, corn and green sauce for dipping.
Storage
Best eaten hot off the grill. Chill leftovers for up to 2 days and reheat briefly in a hot pan until piping hot (74 °C); the green sauce keeps chilled for 2 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large non-metallic bowl
- small bowl
- 12 bamboo skewers, soaked 30 min
- large saucepan
- blender or mini chopper
- barbecue or ridged griddle pan
- pastry brush
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 596 kcal |
| Protein | 42 g |
| Carbohydrate | 42.4 g |
| of which sugars | 7.7 g |
| of which free sugars | 0.1 g |
| Fat | 30 g |
| of which saturates | 4.2 g |
| Fibre | 6.1 g |
| Salt | 2.14 g |
Protein per 100 kcal
7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
