Charcoal Anticuchos with Ají Amarillo Cream

Method

1. Toast the cumin seeds in a dry frying pan on medium-low heat for 1 min 30 sec, shaking the pan, until they smell nutty and darken by one shade. Tip them out straight away (they burn quickly) and grind them finely in a mortar or spice grinder.

   Add in this stepCumin seeds 1 tsp

   medium-low heat

2. Trim the heart of all fat, sinew and outer membrane and cut it into 4 × 3 cm pieces, 1 cm thick. Blend the panca paste, vinegar, garlic, toasted cumin, oregano, salt, pepper and part of the oil (about 40%) until completely smooth; a smooth marinade clings to the meat and chars evenly. Coat the heart, cover and refrigerate for 4 h.

   Add in this stepBeef heart 300 gAjí panca paste 3 tbspRed wine vinegar 3 tbspGarlic cloves 4Dried oregano 1 tspSalt 1 tspGround black pepper ½ tspVegetable oil 1¼ tbsp

3. Put the unpeeled potatoes in a 18 cm pot with cold water, bring to the boil on high heat and cook for 20 min in total, until a knife meets just a little resistance in the centre; they finish on the grill. Drain, let them steam dry, then cut into 1.5 cm slices without peeling.

   Add in this stepYellow or waxy potatoes, medium 2

   high heat

4. For the cream, blend the ají amarillo paste, mayonnaise, lime juice and the coriander and mint leaves until smooth and pale green-gold. Taste it: it should be creamy, fruity-hot and tangy. Chill until serving.

   Add in this stepAjí amarillo paste (Peruvian yellow chilli paste) 2 tbspMayonnaise 3 tbspLime ½Fresh coriander (cilantro) 10 gFresh mint (stands in for huacatay) 4 g

5. Light 1 kg of charcoal and wait 20 min, until the coals are covered in white ash and you can hold your hand 10 cm above the grill for only 5 to 6 seconds (charcoal (medium heat)). Meanwhile, thread 3 or 4 pieces of heart onto each skewer, leaving a 5 cm handle.

   Add in this stepSkewers (bamboo or metal) 4

   charcoal (medium heat)

6. Set aside a third of the remaining oil for the potatoes and stir the rest into the leftover marinade for basting. Grill the skewers in 1 batch(es) for 5 min per batch, turning every minute and brushing generously each time so the marinade builds into a glossy, lightly charred crust; stop brushing for the last minute. Brush the potato slices with the reserved oil and grill them beside the skewers for 4 min in total, turning once, until marked and golden. The heart should be browned outside and rosy in the centre.

   Add in this stepVegetable oil 1¾ tbsp

7. Let the skewers rest for 1 minute, then serve with the grilled potatoes and the ají amarillo cream for dipping.