Peruvian Anticuchos

Grilled skewers of marinated beef heart

Traveling exposes us to all kinds of situations that we would never be faced with inside of the insulated bubbles that we tend to construct around ourselves. These situations are often awkward, and sometimes unpleasant, but they expand our horizons and reveal the world as a richer and more complex place than we could have ever imagined.

Travelling also exposes us to food that we never knew existed, or at least never would have imagined eating. When traveling I am, as a rule, much more adventurous in my diet than I am at home. Occasionally these forays into the unknown lead me to repulsion (I still can’t quite get the taste of andouillette out of my mouth – thanks France). Sometimes I am a bit neutral about the experience, but glad to at least have tried. (I would probably put Tunisian lamb brain couscous and Thai spicy fried grasshoppers in this category.) Most often, though, fortune favors my boldness. Some of my favorite culinary experiences have been trying new exotic dishes such as beef tongue in Bulgaria, chicken feet in Peru, sea urchin in Japan, chicken tails in Thailand, and beef heart—Anticuchos—in Peru.

Anticuchos are very popular in Peru, especially in Lima. We went to several restaurants that specialized in these grilled kabobs, and while other meats were offered, it was all about the beef heart. The heart, though normally as tough as a leather jacket, becomes tangy, tender, and rather addictive when marinated overnight. If you can make it through the process of properly butchering the heart, which reminded me of elementary school organ dissections, I guarantee that you will be rewarded for your adventurous spirit.

Ingredients:

· 1 beef heart, trimmed of all fat, sinew, valves and membranes and cut into thin (¼ inch) strips*

· ½ c. mild chili powder (anything will work from California chilies, mild New Mexican chilies, to smoked paprika—I used a very smoky chili powder from Turkey)

· 1 c. water

· 2 cloves garlic

· ½ cup vinegar (cider or red wine)

· 2 t. cumin

· 1 t. turmeric

· ½ c. olive oil

· 2 t salt

· Bamboo skewers, soaked in water for at least 2 hrs

Directions:

1. Bring chili powder and water to a boil in small sauce pan. Stir. Remove from heat. Let cool (about 20 min).

2. Blend hydrated chili powder, garlic, vinegar, cumin, and turmeric until smooth. Mix in oil and salt.

3. Put marinade in a gallon freezer bag with beef heart and refrigerate for at least 8 hours (or overnight).

4. Thread marinated beef heart on wooden skewers.

5. Grill over high heat about 4-5 minutes. The meat should be charred on the outside but still tender and slightly pink in the center.

6. Serve hot.

*You can substitute beef, pork, chicken or lamb for beef heart, but you should decrease the marinating time considerably: 1 hr tops.