Anticuchos

Rinse the beef heart, trim off membranes, sinew and excess fat with a sharp knife, then cut into cubes about 3×3 cm.

In a bowl, combine the aji panca paste, minced garlic, cumin, oregano, black pepper, salt, vinegar and dark beer with 2 tbsp oil into a thick, smooth marinade paste. Set aside a third of the mixture in a separate bowl — this will be the basting sauce for the grill.

Pour the remaining marinade over the heart cubes, mix thoroughly by hand, cover and refrigerate for at least 2 hours, preferably overnight.

Soak wooden skewers in water for 20-30 minutes so they don't scorch on the grill. Thread 4-5 pieces of marinated heart onto each skewer.

Boil the potatoes and corn in salted water (about 2 L) until tender, 20-25 minutes, then drain in a colander and pat dry.

Heat a grill or grill pan until very hot, brush the grate with the remaining oil. Place the skewers on and grill for 3-4 minutes on each side, basting regularly with the reserved sauce, until nicely browned outside and juicy inside.

5 minutes before the skewers are done, place the boiled potatoes and corn on the same grill and cook until lightly golden.

Serve the anticuchos immediately while hot, sprinkled with fresh parsley, with the grilled potatoes and corn alongside.