Anticucho

Ingredients

1 lb beef heart (or beef tenderloin if preferred), cleaned and cut into 1-inch cubes
4 cloves garlic, minced
2 tablespoons ground cumin
1 tablespoon paprika
1 tablespoon aji panca paste (or any mild red chili paste)
1 tablespoon white vinegar
1/4 cup vegetable oil
Salt and pepper to taste
Wooden or metal skewers
For the Sauce:
1/2 cup aji amarillo paste (or substitute with a mix of yellow bell pepper and hot sauce)
1/4 cup vegetable oil
2 tablespoons white vinegar
1 teaspoon ground cumin
1 teaspoon garlic powder
Salt to taste

In a large bowl, combine the minced garlic, ground cumin, paprika, aji panca paste, white vinegar, vegetable oil, salt, and pepper.

Mix well to form a marinade.

Add the beef heart cubes to the bowl with the marinade.

Toss to ensure the meat is evenly coated with the marinade.

Cover and refrigerate for at least 4 hours, preferably overnight.

If using wooden skewers, soak them in water for about 30 minutes to prevent burning.

Thread the marinated beef heart cubes onto the skewers.

In a blender, combine the aji amarillo paste, vegetable oil, white vinegar, ground cumin, garlic powder, and salt.

Blend until smooth. Adjust seasoning to taste.

Preheat a grill or grill pan to medium-high heat.

Grill the skewers for about 5-7 minutes on each side, or until the meat is cooked to your desired level of doneness.

Brush the skewers with the prepared sauce during the last few minutes of grilling.