Anticucho de Corazon with Sweet Potatoes & Tomato Ensalada
By: Tristan Guilbeault
Instagram: @tristangcooks
“Anticuchos de Corazon” translates to barbecued heart skewers in Spanish. These mouthwatering skewers may be found sold from carts on the streets of Lima at night. Using the seldom-eaten beef heart, these spicy, juicy tender skewers are unlike any food in Alberta. Traditionally cooked over charcoal and heavily basted with Anticucho sauce, these skewers are typically eaten with boiled potatoes to soak up the delicious juices. My recipe uses local Albertan beef heart, a spicy vinegary chipotle marinade and local vegetables. Using ingredients from Amaranth Foods this recipe is delicious and simple to execute. If beef heart is out of the ordinary for your family, try it with beef sirloin instead!
“Anticucho” is originally an Incan word. The Spanish upon their pilgrimage observed local Incan tribes cooking skewered alpaca hearts over wood. But, the Anticucho in this recipe would not exist without the influence of Africans in Peru. Traditionally given the offals, they were cut into medium-sized chunks and skewered on cane sugar stalks. A mix of Andean and Spanish ingredients was used; including smoky mild aji panca chilis, garlic, cumin, oregano and vinegar. The heart was marinated to make it more tender and combat the strong iron flavour. Using mostly left-over ingredients, Anticuchos became very popular. I am excited to share this recipe using the flavourful and underused beef heart!
Anticucho de Corazon with Sweet Potatoes
Recipe from Tristan Guilbeault
Dietary restrictions: Gluten-free, dairy-free, nut-free paleo and keto, can be made pescatarian or vegan depending on the protein used
Total Time: 40 minutes | (Preparation): 20 minutes | (Cooking): 20 minutes
Yields: Serves 4
Ingredients
Beef Skewers
● 2lb cubed Beef Sirloin or Beef Heart (Available via special order from Gemstone Grass Fed Beef)
Anticucho Sauce
● 1⁄2 cup Red Wine Vinegar (we recommend Eden Foods, San Remo, Maison Orphee)
● 2 tbsp Dos Amigos Chipotle Peppers
● 3 tbsps Organic Olive Oil (we recommend Dante Organic, San Remo, Earth’s Choice, or Phoeapolis Organic)
● 4 cloves Garlic, minced
● 2 tsp whole Cumin seeds
● 2 tsp dried Oregano
● 1 tsp Black Peppercorns
● 1 tsp Salt
Grilled Sweet Potatoes
● 2-3 medium-sized Red Garnet Yams, cut into medallions
● 1 piece Star Anise
● 1 Orange, juiced (optional)
● Water to cover
● Salt to season
Salsa Criolla
● 1 small Red Onion, julienned
● 2 Roma Tomatoes, julienned
● 1⁄2 bunch Cilantro, chopped
Instructions
1. Begin by making the marinade. Add all ingredients together in a blender, and blend until the mixture is almost smooth but still has notable pieces of garlic, oregano and cumin. Set the marinade aside.
2. Prepare the sweet potatoes. Slice the ends off and compost, cut the sweet potatoes into 3/4in medallions, ensuring they are cut as equally as possible. Place in a medium-sized pot and add 1 piece of star anise, the juice of 1 orange if using, 2 teaspoons of salt and enough water to cover. Bring to a low boil over medium-high heat. Boil only for 8-10 minutes as we only want the sweet potatoes to be cooked about 50%. Drain and set the medallions in the fridge to cool.
3. Now prepare the beef heart. It may look daunting but trust me it is easier than it seems. There will be a crown of fat along the top on the outer side, this may be trimmed off; if the amount of fat is small I like to keep it. Now turn the heart over, visible veins and capillaries should be sticking out. Do your best to trim these off and save. Now cut the heart into long 1-inch thick pieces, then cut the other way to make 1x1in cubes, do your best to make them even! Add to a bowl and set aside.
*If using beef sirloin in this step, check if there are any noticeable pieces of silverskin. This is the thin silver membrane that separates different muscles and may be present on the outside or middle of the sirloin. Trim these off if you notice any. Then simply slice into long strips and then again into 1x1in cubes.
4. Next, the salsa can be made. Peel the outer layers off the onion, slice in half then cut out the root. Slice into a thin julienne. Add to a bowl. Cut the tomato into quarters and discard the seeds, cut into a julienne. Add to the bowl. Then roughly chop 1⁄2 bunch fresh cilantro and add to the bowl. Mix all together and set aside in the fridge.
5. Now get ready for grilling! Using 3-4 metal skewers depending on length. Skewer the pieces of beef heart, placing smaller pieces at the end, season lightly with salt and set aside. Lightly toss the sweet potato slices in oil and salt. Set a BBQ with one side on high heat and one on medium; if using charcoal shuffle the coals around so you have a hot side and a colder side. Place the beef heart skewers onto the hot side and lightly baste with Anticucho sauce. Place the sweet potato pieces onto the colder side. Flip and baste the beef hearts every 1-2 minutes. If they are getting too dark but the beef heart feels very soft move to the colder side of the grill to finish, we are aiming for a medium cook here, but they can be cooked well done if preferred. After around 5 minutes, check the sweet potatoes, they should have gained some colour on one side but not be burnt. Flip and cook the same amount of time on the otherside. Check to see if they are tender by inserting a knife or toothpick through.
6. To serve, take the food off of the skewers, arrange beef hearts, sweet potatoes and any other grilled vegetables onto a plate and top with salsa criolla. Enjoy!
SIDES
In this recipe, I have included skewered sweet potatoes as a side. Other vegetables that are traditional at a family barbeque may be included. Some of my favourites are grilled corn with butter, blanched and grilled green beans, grilled squash or zucchini, grilled carrots or even roasted beets. Traditionally Anticuchos are eaten with boiled potatoes as well as crunchy corn. Try them with Inka Crops original corn nuts, the combo is amazing!
Protein substitutes
The Anticucho sauce has a great flavour profile for any protein sold at Amaranth, not just beef heart! My preferred options would be chicken hearts, diced breasts or thighs. Cubed sockeye salmon works great as a pescatarian option as well, just make sure the skin is left on! Trafford Farms Lions Mane, blanched broccoli and cauliflower would also be tasty vegan options!
Beef Heart
The beef heart is a very unique part of the animal as it is both an organ and a muscle. It can be consumed in pill form, Amaranth carries beef heart capsules from Higher Health, as well as broken down and eaten. Prepared correctly it can be a delicious, healthy and economical way to get more protein, iron, zinc, selenium, b-vitamins and coenzymeq10 (a powerful antioxidant) into your diet. Just 3 ounces of beef heart contains 24g of protein, 4g of fat, 1g of monosaturated fat and all nine essential amino acids, making it a perfect source of protein for both mind and body. Beef heart also has 100mg of carbohydrates per 3 ounces, making it an ideal nutrient-dense addition to a keto diet! Out of all the organ meats, beef heart for most people is the most palpable, cooked correctly it is tender and juicy and only has a hint of iron. Quality is everything with organ meats, at Amaranth only the highest quality is available via Gemstone Grass Fed Beef!
Best way to grill
My favourite way to grill these is hot and fast over charcoal. Natural gas or propane barbeques will work, but charcoal gives Anticucho its signature smoky flavour. Keep in mind that with constant basting a gas barbeque will be more prone to flare-ups that may give the meat a bitter flavour. This dish is best made over a fire pit while camping, a barbeque at the park or in your backyard!
Tips
When trimming the beef heart, excess fat or trim may be saved for making beef broth or given to your pets like a dog or cat as a treat! When boiling the sweet potatoes the addition of orange adds extra flavour and sugar, it may be omitted but I enjoy the slight flavour boost.
Marination & Storage
The beef heart may be marinated up to 24 hours ahead, or even just the night before to rid any “heart flavour” from the meat, just keep in mind the meat will change colour from a bright red to a dull grey due to the vinegar content in the marinade. Doing this will not only reduce the iron flavour but also tenderize the meat as well. I prefer to only marinate for 1-2 hours or not at all as I find the “heart flavour” to be part of the experience. If there is meat left over from being cooked, it may be stored in the fridge for up to three days (it goes really well with mashed potatoes fyi). The Anticucho marinade will last 1 month or longer in the fridge.
Nothing screams summer more than fresh tomatoes! The most versatile fruit makes for a very delicious fresh salad. In Mexico, heirloom tomatoes are the gem of the garden. Traditionally eaten raw with whatever else is fresh and in season in the garden. This recipe reminds me of walking through the garden in the summer, picking whatever looked good and fresh and creating a salad. Using local hydroponically grown Mans Organics tomatoes, Spring Bank Cheese Co. feta cheese, breakfast radishes, organic olive oil, chipotle, lime and basil; this is a great, refreshing, umami-forward salad for the summer!
My inspiration for this dish comes from my experience with both Italian and Mexican food. It never struck me that a salad could be made with just tomatoes before! Slicing the tomatoes like carpaccio makes for a very soothing bite. Keeping the flavours simple and forward is very Italian while the ingredients I have chosen are more Mexican. Both cuisines while very different focus on what is in season, what is local and what is fresh. Using elements of both I have kept it simple, with a little bit of spice, a little bit of good quality olive oil, a little bit of acid and a little bit of cheese. The addition of seaweed chips adds necessary salt, crispness and umami. This is a unique style of salad that must be made this summer, it's just so fresh!
Tomato Ensalada
Recipe from Tristan Guilbeault
Dietary Restrictions: Vegetarian, can be made vegan, can be made FODMAP, nut-free, keto, paleo
Total Time: 15 minutes | (Preparation): 10 minutes | (Cooking): 5 minutes
Yields: 5-6 servings
Ingredients
Ensalada
● 2-3 medium-sized Tomatoes (Heirloom, Beefsteak or on the vine)
● 1 clamshell red Grape Tomatoes
Seaweed Chips
● 1 handful Canadian Kelp Resources Dried Macro Kelp or Maine Coast Dulse Atlantic Sea vegetable
Garnish
● A drizzle of Organic Olive Oil (we recommend Dante Organic, Maison Orphee, Phoeapolis Organic, Earth’s Choice)
● 4-5 Breakfast Radish, sliced thin
● A sprinkle of Flaky Salt (we recommend Vancouver Island Hand-Harvested, Maldon Pure & Natural)
● 2 tbsp Feta Cheese (we recommend Springbank Cheese Co. Noble Farms Feta Goat Cheese, Rock Ridge Dairy Goat Feta Cheese, or for vegans/dairy-free: Plant-Ahead Vegan Feta, Nafsika’s Vegan Feta)
● 1 Lime, juiced
● A sprinkle of Simply Organic Chipotle powder
● A handful Rafferty Farms Basil, fresh Cilantro, Parsley or Arugula Microgreens
Instructions
1. Begin by charring the cherry tomatoes, this adds even more depth to the tomato flavour in this dish. Using a wok or medium-sized frying pan add 1 tablespoon neutral oil and then place on the stove on medium heat. Once the oil is shimmering and slightly smoking add all the tomatoes, let them sit for around 30 seconds, then stir, repeat until the tomatoes are somewhat blackened but not fully cooked through, the skin should be slightly bursting. Around 2 minutes. Set aside.
2. Make the seaweed crisps by placing them in a single layer on a baking sheet. Add to a 300-degree oven for five minutes, then take out and let fully cool.
3. Using a serrated bread knife or very sharp kitchen knife slice the tomatoes lengthwise into thin slices (as if you were cutting them for a sandwich). Arrange neatly on a plate.
4. Thinly slice the radishes as well as crumble the feta cheese. Set aside.
5. Now garnish the plate, begin with a thorough sprinkle of salt, a sprinkle of chipotle powder, lime juice and then a drizzle of olive oil. Next place the charred tomatoes from Step 1, the thin slices of breakfast radish, feta cheese, seaweed crisps and your favourite herbs. Taste for seasoning and enjoy this simple salad! Enjoy with slices of locally made sourdough and share with friends to complete the dish!
Naturally Occurring Msg
When I first came up with this recipe I wanted it to be simple and refreshing, seaweed chips did not seem like a natural pairing, but I wanted to add something crispy and unique to the dish. A tomato salad compared to other salads is so good because of umami. Seaweed and tomatoes proportionally contain some of the highest amounts of monosodium glutamate (MSG) in the world of food. Even now MSG is often thought of as a health demon, even as a child my parents made me stay away from it. Today I will say that whatever issues I had with MSG were because of the preservatives and other hidden ingredients, not the MSG itself. Tomatoes are very high in naturally occurring MSG, yet I never had an issue with those. The point is that MSG is good on its own, it is naturally present in our favourite foods such as parmesan cheese, shiitake mushrooms, soy sauce, walnuts, kimchi, miso and oyster sauce. Natural MSG should be welcomed in all kitchens, in fact, most people don’t even know they are consuming it!
FUN FACT!
Fresh shiitake mushrooms are low in MSG but are not typically consumed fresh, they are dried and then rehydrated. This is done for preservation, which inadvertently concentrates the amounts of MSG present in the shiitake mushrooms.
Tips and Substitutions
When shopping at Amaranth, pick tomatoes that are ripe but still firm. We do not want them to be soft as they need to be cut into thin slices. The olive oil adds a fattiness and subtle flavour to this dish, to step up the umami even more substitute Silver & Green Black Garlic oil. For more spice and flavour try mild, medium or hot Seven-Spice chili oil! For herbs, pick your favourites, almost any herb would work great in this salad such as; dill, mint, cilantro, parsley, basil, thyme and oregano. The feta cheese is the only animal product in this recipe and luckily Amaranth always carries great vegan alternatives such as the Plant-Ahead or Nafsika’s Vegan Fetas. When picking out citrus for a salad like this, pick limes that are somewhat soft and have smooth skin, these are typically the juiciest limes!