Originally an Andean cuisine encountered and recorded in history by the first Spanish Conquistadors, Anticuchos are essentially skewered meat of different possible varieties. In Peru, the most common and most tasty of these meats is the heart of a cow.
Anticuchos de Corazon are now firmly associated with Black Peruvian culture, and if your Anticucho is not cooked by a ageing and rounding black woman then it will taste merely excellent rather than spectacular – and our food was spectacular last night in the restaurant Tradición Morena (Av. Benavides, where Miraflores meets Surco).
This website seems to have a fairly good recipe for Anticuchos de Corazon (scroll down) as quoted below.
“First clean the hearts very well from fat and nerves and any skin, leaving clear muscle only. Cut the muscle in stripes of about 1 1/4 inch in width then cut the strips in pieces of 2 inch long, let them drain in a strainer. Combine in a bowl big enough to hold all the heart pieces, the aji amarillo, panca, achiote, cumin, garlic, pepper and salt, start to mix all together and add the heart pieces, combine all very well until all pieces are well coated with the marinate, add the oil and combine again, cover and let marinate over night. …”