Ingredients
The following ingredients have 4 Servings
- 1 beef heart
- 1/2 cup aji panca paste
- 1/2 cup vegetable oil
- 1/4 cup red wine vinegar
- 1 tablespoon minced garlic
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- Salt to taste
- 2 russet potatoes
- 2 corn on the cob (Choclo- Peruvian giant kernel corns if available)
- 1/2 cup aji amarillo paste
- 1 scallion (thinly sliced)
- Salt to taste
Instruction
- Remove veins and sinew from the beef heart and cut the resulting firm meat into 1 1/2 inch cubes.
- In a medium bowl, whisk together the aji panca, vegetable oil, red wine vinegar, garlic, oregano, cumin, and salt. Add the cubed beef heart, tossing to coat thoroughly. Cover and refrigerate for at least 3 hours.
- Bring a large pot of water to a boil. Add the potatoes. When they are nearly tender, add the corn. When both are cooked through, drain and set aside. When cool enough to handle, cut the corn on the cob into serving sizes. Peel the potatoes and cut into thick slices.
- In a small bowl, whisk in desired amount of sliced scallion into the aji amarillo paste. Season with salt and set aside.Set the grill to medium heat.
- Place 3-4 beef cubes on each skewer. Set aside the remaining marinade for basting. Arrange the skewers on the preheated grill. Baste the marinade onto the skewers with a pastry brush or fresh corn husks and grill for 3 minutes. Flip to the other side, baste, and grill until cooked through with a little char, another 3 minutes.
- Serve hot with the potatoes, corn, and seasoned aji amarillo.
