1 kg beef heart in pieces

200ml red vinegar

1 tablespoon ground panca

1 tablespoon minced garlic

Maras Salt Special Dressing to taste

Oil (necessary amount)

golden potato

Parboiled corn

Chili and rocoto creams


Place the garlic, Maras Salt, Special Dressing to taste, vinegar and Chili pepper in a bowl and mix everything.

Add the beef heart and let marinate for 12 hours.

Thread the heart pieces onto the anti-cucheros sticks.
Heat the grill.

Place the anticucho sticks on the grill (During cooking it is important to spread the anticuchos with the same mixture in which the heart was marinated)

Grill the potatoes until lightly browned.

Serve the anticuchos on a plate accompanied by the potato slices and a piece of corn.

Written by MARAS GOLD