Anticuchos with ají panca sauce

Ingredients

• 500 g beef heart or beef cubes
• 3 tablespoons PIKI ají panca paste
• 1 tablespoon PIKI garlic paste
• 2 tablespoons red wine vinegar
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Skewers (soaked in water 15 min)
• To serve: boiled potatoes and corn

Preparation

1. 01

   In a large bowl, mix the ají panca paste, garlic, vinegar, cumin, oregano, salt and pepper. Stir well until you have a thick, even marinade.

2. 02

   Cut the meat into roughly 3 cm cubes and add to the marinade. Cover with plastic wrap and refrigerate for at least 20 minutes — overnight gives even more flavor.

3. 03

   Thread the meat onto the skewers, alternating with chunks of onion if you like.

4. 04

   Heat the grill or griddle until very hot and cook the anticuchos over high heat for about 3 to 4 minutes per side, until nicely charred. Brush with leftover marinade as they cook.

5. 05

   Serve immediately with boiled potatoes, corn and a red onion criolla salsa.