Skewered beef heart (Anticuchos) from The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio De Janeiro, with 450 Recipes by Maria Baez Kijac

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  • EYB Comments

    Can substitute beef sirloin steaks or chicken breasts for beef hearts, and canola oil or vegetable shortening for lard, and peanut butter for dry-roasted peanuts. Requires marinating for six hours.

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Notes about this recipe

  • Eat Your Books

    Can substitute beef sirloin steaks or chicken breasts for beef hearts, and canola oil or vegetable shortening for lard, and peanut butter for dry-roasted peanuts. Requires marinating for six hours.

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