Anticuchos are one of the national dishes in Peru and are often offered in the street-side cookshops.
Carefully remove the veins and skin from the heart and cut into 2 cm pieces. Clean the chili peppers, cut them lengthwise, remove the seeds and chop them finely, peel the garlic.
Grind the garlic, chili peppers, vinegar, salt and cumin in a hand mixer or blitz chopper and rub the hearts with it. Cover and refrigerate for 12 hours.
Preheat a charcoal grill or electric grill. Transfer the meat cubes to a colander, reserving the marinade. Brush the meat with achiote oil and thread the pieces onto skewers (double the number indicated above).
Grill the skewers for about 8 to 10 minutes away from the embers, brushing them repeatedly with the marinade.
You can also boil the marinade in a saucepan and serve it separately with the skewers.
By the way, anticuchos taste just as good if you use pork tenderloin instead of heart.
Serve with long grain rice and leaf salad.
Our tip: Use your favorite red wine for cooking!
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