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)
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.