We all know that Rudolph the Red-nosed Reindeer has a big heart, but few have taken this realization deep into Rudolph Recipes territory. That big heart, straight from the Arctic, makes terrific anticuchos.

Anticuchos are a Peruvian dish of marinated and grilled meat. They are easy to make.

Ingredients

1/2 C red wine vinegar
1/2 C olive oil
4 chilpotles
4 chile amarillos
5 cloves garlic
2 Tbsp cumin
2 tsp salt
2 tsp black pepper
1 caribou heart
bamboo skewers, soaked

Chop, dice, and mix the marinade ingredients. Cut the heart meat into 1-2 inch pieces and marinade for half an hour at room temperature. Skewer the marinated meat and cook for ~4 min per side over a flaming grill while brushing the extra marinade on each side. Flame scorching is desirable. Eat while still very hot.

Arctic Anticuchos going onto the grill

(Thanks to Andy Johnson for suggesting that we try this with caribou! It looks like my only picture so far was early in the grilling process – I’ll update it with a better photo next time we make it.)

We’ve modified the above a bit, halving the recipe for about 2 lbs. of meat, using any cut of meat we want (they are so good, you don’t just want to reserve it for heart), and using metal skewers (which I forgot we had).

Caribou anticuchos ready to come off of the grill