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Anticuchos (Grilled Beef Heart)

An Olive Oil Recipe

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Prep Information

Prep Time

360 minutes

Cook Time

3-5 minutes


4-6 people


  • 1 lb. beef hearts, trimmed of sinew and silverskin
  • 8 dried Puya chiles or 4 dried California chiles, wiped clean
  • 4 Chiles de Arbol
  • 2 Tablespoons annatto seeds
  • 1 garlic clove, peeled
  • 1 teaspoon cumin seeds
  • 1/2 cup Pinot Noir Wine Vinegar
  • 1 jalapeño chile, stemmed, seeded and chopped
  • 1/2 cup Arbequina Extra Virgin Olive Oil
  • 2 teaspoons salt


  • Remove stems from chiles and shake out and discard seeds. In a small saucepan, cover chiles with just enough water to cover. Bring to a boil. Remove from heat and let sit for 15-20 minutes. Drain and discard water.
  • In a food processor, combine dried chiles, annatto seeds, garlic, cumin, Pinot Noir Wine Vinegar and jalapeño. Puree 1-2 minutes until thick and smooth.
  • Add the Arbequina Extra Virgin Olive Oil and blend again until well incorporated.
  • Cut beef hearts into strips, 2 x 1/4 inch size. Place in a bowl and pour the chile mixture over them and toss to coat them with the mixture.
  • Cover, refrigerate and marinate 4 hours or overnight.
  • Preheat broiler or grill. Thread 4-5 pieces of beef heart on a bamboo skewer. Grill until seared on all sides, about 3-5 minutes.
  • Serve immediately, while still hot.
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