Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Bolivian Anticucho
Bolivian beef heart skewers marinated in aji panca, cumin and vinegar, grilled with a peanut sauce — La Paz street food at its finest.
↓ Jump to recipe⏱️
4 hrPrep🔥
10 minCook🍽️
4Serves📊
MediumLevelAdvertisement · placeholder
Ingredients
- 800g beef heart (or rump steak), cubed
- For marinade: 3 tbsp aji panca paste, 5 garlic cloves crushed, 3 tbsp vinegar, 1 tbsp cumin, 1 tbsp oregano, 3 tbsp oil, salt and pepper
- For peanut sauce: 100g roasted peanuts ground, 1 onion, 2 garlic, 1 tbsp aji panca, 200ml stock, 2 tbsp oil
- Boiled potatoes, llajwa (Bolivian salsa) to serve
Instructions
- Trim heart; cube; marinate 4 hours minimum.
- Make peanut sauce: cook onion and garlic; add aji panca and peanut; add stock; simmer 10 min.
- Thread heart on skewers.
- Grill over very hot coals 2-3 min a side.
- Drizzle with peanut sauce.
- Eat with boiled potato and llajwa.
Advertisement · placeholder
Tara’s tips
- Beef heart — lean, deeply beefy; rump is the substitute.
- High heat, fast cooking.
Serving suggestions
- Eat at street stalls.
Storage & reheating
Marinated raw heart keeps 2 days.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Heart unusual?
Try it — surprisingly tender and beefy.
You might also like
Related recipes
Pakistani
Pakistani
Chana Chaat
A tangy, refreshing chickpea salad tossed with onion, tomato and a zingy chaat dressing — a…
Indian
Palak Paneer
Soft cubes of paneer in a smooth, gently spiced spinach sauce — comforting, green and surprisingly…