1-Getting started with this recipe: First, gather your ingredients and set up your workspace. Soak wooden skewers in water for at least 30 minutes to keep them from burning. If you’re using beef heart, thaw it if frozen and trim away any veins, fat, and membranes for a better texture.

2-Prepare the marinade: Blend the soaked ancho chili with garlic, black pepper, cumin, soy sauce, red wine vinegar, neutral oil, and salt. For a visit to a related refreshment idea, try our Brazilian lemonade recipe to pair with your skewers. Pour this mixture over the beef chunks and let it marinate in the fridge for at least 3 hours or overnight for deeper flavors.

3-Make the green sauce and salsa criolla: Blend jalapeño, garlic, cilantro, mayonnaise, lime juice, and salt until smooth. Adjust the taste as needed. For salsa criolla, mix red onion, hot pepper, cilantro, lime juice, and salt, then chill it.

4-Prepare the potatoes: Steam or simmer the russet potatoes until tender, cool them, and slice into rounds. Season with salt, chili powder, or black pepper, and rub with oil. Preheat your grill or pan, then grill the potato rounds for about 4 minutes per side until browned.

5-Grill the beef: Thread the marinated beef onto the skewers and grill for 2-3 minutes per side until browned but not overcooked. Serve right away with the potatoes, green sauce, and salsa criolla for a complete dish.