4 servingsair fryingaji panca paste

Beef Heart Kebabs

By Patricia Rivero

4 Servings

Recipe Details

Course: Main Dishes

Cooking Technique: Air Frying

Cuisine: Peruvian

Yield: 4 Servings

Ingredients

¼ cup aji panca paste
2 tsp dried oregano
1 tsp garlic paste
1 pinch ground pepper
¼ tsp cumin
¼ cup red vinegar
24 beef heart chunks
8 kebab skewers (if wooden
8 white potatoes
Salt to taste

INSTRUCTIONS

In a bowl, mix the ají panca, oregano, salt, pepper, cumin, garlic paste, vinegar, and heart chunks. Allow to macerate, ideally overnight.
Slice the potatoes.
On the Instant Vortex control panel, press Air Fry, then set time to 12 Minutes and temperature to 355ºF (180°C). Press Start.
Once Add Food appears on the display, add potato slices. Close the tray and let cook.
When done, place the assembled kebab skewers on top of the potatoes, press Air Fry, and set time to 6 Minutes. You can turn them when there are 3 minutes to go. This means they have been cooked medium. If you prefer them well-done, add an additional 2-3 minutes.
To make these kebabs, you can also use the set of 5 kebab skewers and rack for Instant Vortex.
Serve immediately with chili peppers.

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About the chef

Patricia Rivero

Patricia Rivero is a digital creator and food stylist, and founder of La Patricia, a unique culinary space located in Barranco, Lima, Peru. She offers collaborative cooking experiences where participants, regardless of their skill level, come together to prepare dishes like pasta, ceviche, and pisco sours. Drawing inspiration from her family's background in restaurants and her passion for food styling, Patricia created La Patricia to offer more than just a cooking class—it's a fun, immersive experience in a beautiful setting. Her workshops have become a popular choice for both locals and visitors.

View All Patricia's Recipes