Peruvian Anticuchos de Corazón, with or without the heart

You can swap in beef tenderloin if beef heart makes you uncomfortable

In 2014, my team and I spent time traveling in Peru, eating our way around Lima and beyond. We were researching all the styles of Peruvian food—Criollo, Chifa, Nikkei—as we prepared to open China Chilcano in Washington, DC. All over the streets of Lima I saw (and smelled!) the very famous anticuchos grilling over coals. Since my first time tasting these amazing skewers of smoky spicy grilled meat—traditionally made with beef heart—I was in love. 

Chef Will Fung is sharing this classic street food of Peru at the restaurant now during our Passport to Peru festival. Our anticuchos de corazón are made in the traditional way, with beef heart marinated in aji panca. Aji panca is the chili flavor of Peru—a deep red, mild but smokey chili pepper found throughout the country and used in many dishes. 

We’ve made this recipe a little easier for you by using beef tenderloin instead of beef heart, but what you shouldn’t change is the wonderful rich flavor of the aji panca chili. Here in the US it’s easy to find in many grocery stores in jars as aji panca paste, just look in the Latin American section. Serve with boiled or mashed Yukon gold potatoes to make them a meal!

Peruvian Anticuchos (Marinated beef skewers)

Serves 4-6

Ingredients

2 to 3 pounds beef tenderloin

1 cup aji panca paste