Preparation

Lima's street food scene revolves around the grill, and anticuchos—specifically those made from beef heart—reign supreme. The traditional version requires constant attention over charcoal, but the air fryer delivers comparable results with zero supervision, making this delicacy accessible for home cooks who've been intimidated by offal.

Preparing the Heart

Beef heart is one of the most underutilized cuts, dense and beefy without any gaminess. The key is thorough trimming and proper slicing.

1. Cut beef heart into 2.5cm cubes, ensuring all tough connective tissue and fat are removed. The meat should look very lean and deep red.
2. In a bowl, combine ají panca paste, garlic, vinegar, cumin, oil, oregano, salt, and pepper.
3. Add beef heart cubes and massage marinade thoroughly into every piece. Cover and refrigerate for at least 4 hours, preferably overnight.

Skewering and Cooking

1. Thread 4-5 cubes onto each soaked wooden skewer, leaving small gaps between pieces for air circulation.
2. Preheat air fryer to 200°C.
3. Arrange skewers in basket—they can overlap slightly but shouldn't be stacked.
4. Cook for 8 minutes, then turn skewers over and cook another 5-6 minutes for medium doneness. The exterior should be deeply caramelized with dark edges.
5. Let rest for 3 minutes before serving.

Serve with boiled potatoes, corn, and a spicy green sauce. The heart will be tender with a slight chew—nothing like liver or kidney. If you've never tried offal, this is your gateway.