Anticuchos

Method

Soak wooden skewers in water for at least 30 minutes. Clean the beef heart thoroughly, removing any membranes and excess fat, then cut into 2.5cm cubes. Toast the dried chillies, cumin seeds, and peppercorns in a dry pan for 2 minutes until fragrant, then grind together with garlic, salt, and vinegar using a mortar and pestle to form a paste. Combine the spice paste with olive oil and coat the beef heart pieces thoroughly, then marinate for at least 4 hours, preferably overnight. Thread the marinated meat onto skewers, about 5-6 pieces per skewer, then grill over hot charcoal or a very hot barbecue for 8-10 minutes, turning frequently, until charred on the outside and cooked through. Serve immediately with boiled potatoes, corn, and aji verde sauce.