Beef Heart Anticuchos

Beef heart anticuchos need properly soaked skewers - soak wooden skewers in cold water for at least 20 minutes to prevent them from burning or breaking while grilling.

Thoroughly clean the beef heart of all membranes and tough parts. Then cut it into even cubes about 2.5 cm in size so the meat cooks evenly.

In a bowl, mix aji panca paste, red wine vinegar, canola oil, crushed garlic, ground cumin, salt, and freshly ground black pepper to create a smooth, cohesive marinade.

Place the beef heart cubes in the marinade, coating them well on all sides. Cover and let marinate in the fridge for at least 2 hours (ideally 3-4 hours) for the flavors to fully develop.

Wash the potatoes thoroughly and boil them whole with skins on in salted water until tender, about 12-15 minutes. Drain and let cool, then cut into thick slices for grilling.

Place the ears of corn into the same boiling water (with the potatoes if there's enough room) and cook for 5-7 minutes until tender. Drain and pat dry. Prepare the potatoes and corn for quick grilling.

Preheat the grill or grill pan to high heat and lightly brush with canola oil to prevent the skewers from sticking.

Thread the marinated beef cubes onto the skewers, wiping off any excess marinade. Grill the skewers for a total of 6-8 minutes, turning them frequently to cook evenly on all sides and develop a slightly caramelized exterior.

At the same time, quickly grill the sliced potatoes and corn until golden and with grill marks, so the sides stay hot and slightly crispy on the surface.

Serve the finished anticuchos hot from the grill on a plate, along with the grilled potatoes and corn. Squeeze fresh lime juice over everything and optionally sprinkle with chopped cilantro for a refreshing taste.

Serve immediately while the skewers and sides are still juicy and hot.