Anticuchos de Corazon

Ingredients

• 1kg beef heart, trimmed of all fat, sinew and valves
• 6 tbsp aji panca paste
• 2 tbsp aji amarillo paste
• 120ml red wine vinegar
• 6 garlic cloves
• 2 tsp ground cumin
• 1 tbsp dried oregano
• 2 tsp fine sea salt
• 1 tsp coarsely ground black pepper
• 150ml lager
• 5 tbsp vegetable oil
• 4 waxy potatoes
• 2 ears of choclo or sweetcorn
• 1 rocoto chilli, for the basting sauce
• Bamboo or metal skewers

Before you cook

• Cut the trimmed heart into 3cm cubes, discarding anything silvery or tough
• Crush the garlic cloves to a smooth paste with a pinch of salt
• Whisk the aji panca paste, aji amarillo paste, vinegar, garlic, cumin, oregano, salt, pepper and beer together in a large bowl
• Stir 2 tbsp of the oil into the marinade
• Soak bamboo skewers in cold water for 30 minutes if you are using them

Steps

1. Tip the cubed heart into the marinade and turn it until every piece is coated.
2. Cover the bowl and refrigerate it overnight, or for at least 8 hours, turning it once if you remember.
3. Take the meat out of the fridge 45 minutes before cooking so it loses its chill.
4. Lift the cubes from the marinade and thread three or four onto each skewer, pushing them close but not crushed together.
5. Pour the leftover marinade into a small pan, add the rocoto and the remaining 3 tablespoons of oil, and bring it to the boil.
6. Boil the sauce hard for 4 minutes to make it safe to brush on, then set it aside as your basting sauce.
7. Light a chimney of charcoal and wait until the coals are covered in white ash and you can hold your hand 10cm above the grate for only two seconds.
8. Boil the potatoes in salted water for 20 minutes until tender, then drain them and cut them into thick rounds.
9. Boil the corn for 12 minutes, then drain it and cut it into wheels.
10. Lay the skewers directly over the hot coals and grill for 2 minutes without moving them.
11. Turn the skewers, brush the seared side with basting sauce and grill for another 2 minutes.
12. Keep turning and basting every 90 seconds for a total of about 7 minutes, until the edges are blackened and the meat still gives when pressed.
13. Pull the skewers off while the centres are pink, because beef heart turns to leather the moment it is overcooked.
14. Rest the skewers on a warm plate for 2 minutes.
15. Grill the potato rounds and corn wheels briefly over the coals to pick up colour.
16. Serve the anticuchos with the potatoes, corn and the last of the basting sauce spooned over.