• All ingredients ready? Let's begin!
  

Preparing the Anticuchos:

• Prepare the heart by removing the fat, veins, and connective tissue. Cut into chunks of equal size, 0.5 inches thick by 2.5 – 5 inches wide.
  
• In a glass container, combine 2 tablespoons of olive oil, lime juice, garlic, ají panca paste, salt, black pepper, and cumin for the marinade.
  
• Stir the meat chunks into the marinade.
  
• Cover with a lid and refrigerate for 1 to 8 hours.
  
• If using bamboo skewers, make sure to pre-soak in water for 30 minutes or more. Put the meat chunks on the metal or bamboo skewers and leave a small space between each piece of meat.
  
• Prepare the coals for the barbeque and clean the grid or cooking grate. Alternatively, put the oven on the medium grill (325 – 375⁰F).
• When the coals or oven is medium-hot, grill the heart skewers for 2 to 3 minutes on each side (medium-rare) or for 5 to 8 minutes (medium to well done).
  
• During cooking, you can brush the meat with the remaining olive oil. Be careful not to overcook as the meat will toughen.
  
• It is best when served immediately.

Preparing the Ají Amarillo dipping sauce:

• Boil the whole eggs in the water with salt for 10 minutes. Cool and remove the shells.
  
• Prepare the Ají Amarillo wearing gloves and a mask as it can be pretty spicy and irritate some people. Cut the stem off, slice open lengthwise, and use a spoon to remove the pips. Discard the seeds and stem. Soak the Ají in water for 10 minutes
• Use a small pan to combine the Ají Amarillo, oil, garlic, and bay leaf. Stir until soft and golden, remove the pot from the heat and take out the bay leaf.
  
• Blend all the ingredients together till smooth.