⚽ World Cup 2018 Game 7 – Peru vs. Denmark

Grandma always told me to follow my heart so I followed them all the way to incorporating antichuchos, grilled Peruvian beef hearts. I’m also on a mission to give popular Danish open-faced sandwiches (smorrebroad) a change of heart by jazzing it up with a layer of spicy aji verde sauce and topping it with anticuchos.  Get your heart pumping by eating these with a side of pickles.

Print Recipe
Antichuchos Smorrebrod
Course Lunch
Cuisine Danish, Peruvian
Servings
Ingredients
Smorrebrod
Aji verde sauce
Course Lunch
Cuisine Danish, Peruvian
Servings
Ingredients
Smorrebrod
Aji verde sauce
Instructions
  1. In a food processor, blend all the marinade ingredients until you have a soft paste
  2. Slice heart into 6" x 1" strips and place in a glass bowl. Pour marinade on the heart slices and massage it well so that all pieces are well covered and can absorb the marinade. Cover and refrigerate for at least 4 hours.
  3. For the aji verde sauce, add all the ingredients except for mayo in a food processor. Once all the ingredients have been blended, add the mayo and mix well. Refrigerate before serving.
  4. In the meantime, place wooden skewers to soak in water so they don't burn when they go on the grill. Thread a piece of heart on each skewer so that the meat lays flat. Set aside any leftover marinade
  5. Cook the anticuchos flat on a charcoal grill and cook 2 minutes per side. Baste with the leftover marinade while grilling. Do not overcook the anticuchos or they will quickly dry out and become tough.
  6. Toast the rye bread slices and then spread the aji verde sauce. Unthread the anticuchos and top the rye bread. Enjoy with capers and pickles.
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