Peruvian Beef Hearts

For anyone that has a heart - this is the way to go! Ask any member of the Peruvian diaspora what to do with a cow heart and they'll wistfully say 'Anticuchos' and a small tear will well up in the corner of their eye thinking of home.
Anticuchos is a wildly popular street food from Peru, made by marinating then quickly grilling skewers of cow hearts. Terrifically simple, it imparts a big, bold tangy flavour without necessarily a lot of heat.
The hearts themselves are surprisingly mild, and provided they are not overcooked, deliciously tender. This one is a winner.

Needless to say, I guesstimated my way through the recipe for the Ahi marinade, but if you want to be accurate, here's a good one:

Anticuchos
Author: Peru Delights
Recipe type: Appetizer
Prep time: 4 hours Cook time: 6 mins Total time: 4 hours 6 mins
Serves: 4

Ingredients
1heart of cow or veal, clean and cut in squares (use chicken or beef if you prefer)
Marinade:
½cup ají panca paste
1tablespoon garlic, finely chopped
¼ cup red wine vinegar
1tablespoon dried oregano
½ cup vegetable oil
Salt
1 teaspoon cumin
Sides:
2 Russet potatoes, boiled, peeled, and cut in thick slices
2 Peruvian giant kernel corns, boiled, and cut in thick slices
To serve:
Aji amarillo paste mixed with chopped scallions and salt

It's well worth reading up on the history and culture of this iconic food and this page does a great job:
http://perudelights.com/anticuchos-co...
Enjoy!