For Anticuchera Sauce: Blend panca paste until it's smooth. Toast cumin, black pepper, and dried oregano and add to panca paste. Strain the sauce to remove lumps. Pour sauce into a bowl and add vinegar to combine. Pour oil in slowly while whisking continuously until emulsified. Store unused sauce in air-tight container and refrigerate.
For Chalaca Sauce: Combine all ingredients together.
For Tari sauce: Blend together confit, milk, canola oil, crackers, white vinegar, andsalt until thoroughly combined.
For Anticuchos: Marinade hearts with anticuchera sauce in a refrigerated, air-tight container for at least 1 day. Place 2 pieces of hearts per skewer and grill. Season with salt and douse with extra anticuchera sauce while grilling. Sautee potatoes anc choclo with garlic oikl and salt. Plate skewers, choclo, and potatoes and top with a drizzle of each sauce.