Anticuchos (Grilled Beef Heart) Recipe - Cooking Index
|8||Dried Puya chiles - wiped clean (or 4 dried California chiles) - wiped clean|
|4||Chiles de Arbol|
|2 tablespoons||30ml||Annatto seeds|
|1||Garlic clove - peeled|
|1 teaspoon||5ml||Cumin seeds|
|1/2 cup||118ml||Red wine vinegar|
|1||Jalapeno chile - stemmed, seeded, and roughly chopped|
|1/2 cup||118ml||Olive oil|
|1 lb||454g / 16oz||Beef hearts - trimmed of all sinew and silverskin|
Remove stems from chiles and shake out and discard seeds. In small saucepan place chiles with enough water to cover. Bring to a boil, remove from heat and let sit 20 minutes to soften. Drain and discard water.
In a blender combine dried chiles, annatto seeds, garlic, cumin, red wine vinegar and jalapeno. Puree at high speed 1 to 2 minutes, or until thick and smooth. Add olive oil and salt and blend again until mixed. Cut beef hearts into 2- by 1/4-inch strips. Place in a bowl, pour over chile mixture and toss to coat evenly. Cover and marinate in the refrigerator at least 4 hours or overnight.
Preheat grill or broiler. Thread 4 to 5 pieces of beef heart on a bamboo skewer. Grill until seared on all sides, about 3 to 5 minutes. Serve hot.
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6123 broadcast 09-12-1996) - Downloaded from their Web-Site - http://www.foodtv.com
7.3 (4 votes)
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