Anticuchos (Peruvian-spiced Heart) Recipe

On Saturday, December 17th, a small group of Hidden Villa supporters, local meat merchants and a few members of the press was invited to join Hidden Villa's Animal Husbandry Manager for a workshop and tasting tour featuring traditional (and untraditional!) cuts of our sustainable, organically-raised meats. We are delighted to be able to share the recipes for four of the dishes served at this event with you. Starting today, we'll be posting a new recipe once a week with pictures! Here, you will find recipes for anticuchos (heart), braised cider lamb shanks, an apricot-spinach lamb roulade and ice cream with maple and bacon toppings. Photo courtesy of the Los Altos Town Crier.

Spicy, smoky and dowsed with a good tangy glug of red wine vinegar, this overnight marinade serves double-duty as a tenderizer and basting liquid. Sure, the idea of eating heart can be a little challenging, but if you're feeling adventurous and want a good place to start your snout-to-tail cooking at home this is a fun and easy recipe.

All that said, if you're a little nervous about cooking heart at home we're sure this spice blend can enliven even the most boring meat (we wouldn't mind trying this on chicken), but when you combine this marinade with the earthy flavor of heart the result sings a very convincing tune in favor of opening your mind and your kitchen to new experiences.

Food Liaison Samantha Langevin and Camp Program Manager Jake Salt were responsible for preparing this dish.

Anticuchos   

• 2.5 lbs heart (of your preference – lamb, pork, or beef)
• 2 tbsp. Aji Amarillo Paste (yellow pepper)
• 3 tbsp. Aji Panca Paste
• 1 tbsp. Ground Annato (achiote)*
• 6 cloves Minced Garlic
• 1 tbsp. Ground Cumin
• 4 oz. Oil
• 1/2 cup Red Wine Vinegar
• Salt & Pepper to taste
• 1 tbsp. Dry Oregano

*these ingredients can be found at specialty stores or ordered online

Equipment: Some 9" thin skewers (pre-soaked in water if not metal)

1.  Trim hearts of all fat, membrane, and tissue (check with your butcher when purchasing to see if they can help with this part).

2. Cut the muscle in 1 ¼” wide strips, and then each strip into 2” long pieces. Rinse and let drain in a colander.

3. In a bowl large enough to hold all the muscle, combine the aji panca, aji amarillo, achiote, cumin, garlic, vinegar, salt and pepper. Mix well, taste, and adjust for seasoning.

4. Add the heart pieces, combining well until all pieces are well coated.

5. Add the oil and combine again, cover and let marinate overnight in a refrigerator.

NEXT DAY

These are best made over a charcoal grill, with all coals white and glowing before cooking.  They can also be cooked on a gas grill at medium/high heat.

1. Soak skewers in water for 30 minutes.

2.  Pierce the heart pieces lengthwise, with three or four pieces on each skewer, leaving several inches of wood at the end for you to grasp and turn each one. (Keep all the marinade for basting during cooking.)

3.  Grill the skewers at medium heat, with blunt skewer ends towards you.

4.  Cook 1.5 minute per side, basting frequently with leftover marinade. Turn skewers in groups by grasping several ends at once and flipping.

5.  The heart should be medium done, and will give easily without being extremely chewy.

Enjoy! Check back next week for our next recipe, Lamb Roulade with Apricot and Arugula.