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Heart anticuchos: the recipe of the legendary Grimanesa Vargas


  • 2 kg. beef heart
  • 1 1/2 tsp. black pepper
  • 1 1/2 tsp. cumin
  • 1 CD seasoning
  • 3 tbsp. minced garlic
  • 1/2 cup red vinegar
  • 3 tbsp. ground chili pepper
  • 1/2 tz. accept
  • 4 yellow peppers without seeds, chopped
  • 10 huacatay leaves
  • 1/4 cup Mineral water without gas
  • 2 rocotos
  • 2 Chinese onion stalks, minced
  • shall


Remove the fat and skin from the heart, and cut into large pieces. Wash them in cold water and let them drain in a colander for 20 minutes. Dry them well. Place them in a bowl and season with salt. Reserve. Mix the pepper with the cumin, seasoning, garlic and vinegar in another bowl. Pour over the heart and add the ají panca. Let marinate covered for three hours at room temperature. Thread the pieces of heart on the anticucho sticks and mix the maceration liquid with the oil. Put the anticuchos on a grill over medium heat, brush them with the marinade using a corn pan brush and cook for 10 to 15 minutes, turning constantly to prevent them from drying out. Remove the anticuchos from the grill. Besides, blend the yellow peppers with huacatay, the water and half a teaspoon of salt until obtaining a cream. Reserve the chili sauce with huacatay. Blend the rocotos with a quarter teaspoon of salt. Pour the hot pepper sauce into a bowl and mix with the chopped small onion. Serve the heart anticuchos with the hot pepper and chili sauces with huacatay.


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