2 garlic cloves, crushed
¼ cup ají panca paste / sundried red panca chili paste
¾ cup vinegar
½ teaspoon salt
1 beef heart, cleaned
Ají amarillo paste / hot yellow chili pepper paste
Combine all ingredients to prepare marinade. Set aside.
Remove fat and wash beef heart. Change water several times until water stays as clear as possible. Allow heart to soak in salty water for about one hour. Wash one lasttime and pat dry. Cut beef heart into 1-inch pieces. Place them in a medium size bowl and pour marinade over beef heart pieces. Leave marinating at least 2 hours.
Thread 3 pieces onto bamboo skewers.
Heat barbecue grill and place anticuchos, brushing them with a mixture of blended fresh yellow ají and oil. Cook on one side, turn and repeat procedure. Serve hot.
Served anticuchos together with boiled potato, corn on the cob and hot yellow chili pepper paste, for a spicier flavor.
Beef heart can be substituted with beef tenderloin pieces.