Anticuchos Recipe - Cooking Index
|5 lbs||2270g / 80oz||Beef heart - trimmed, cut in 1-inch cubes|
|1 cup||237ml||Red wine vinegar|
|1 tablespoon||15ml||Fresh red hot chili peppers - finely chopped|
|4 teaspoons||20ml||Garlic cloves - finely chopped|
|2 teaspoons||10ml||Ground cumin seeds|
|Freshly ground black pepper|
|1/2 cup||118ml||Dried hontaka chilies|
|1 tablespoon||15ml||Annatto - (achiote) seeds, pulverized - use mortar and pestle|
|1 tablespoon||15ml||Olive oil|
In a large bowl, combine the vinegar, fresh chili, garlic, cumin, salt and a few grindings of pepper. Add the cubes of beef hear. If the marinade doesn't cover the beef heart, add more vinegar. Refrigerate, covered for 24 hours. Remove the beef heart from the marinade and set them both aside.
Break the dried chilies in half and brush out the seeds. Place the chilies in a bowl, pour 3/4 cup of boiling water over them and let them soak for 30 minutes. Drain the chilies and discard the soaking water. Combine the chilies and 3/4 cup of the reserved marinade, the annatto, oil and salt in the jar of a blender and puree at high speed for 15 seconds.
(To make the sauce by hand, puree the soaked chilies through a food mill into a bowl. Discard any pulp left in the mill. Stir in 3/4 cup of marinade, the annatto, oil and salt.)
Light a layer of coals in a charcoal broiler and let them burn until white ash appears on the surface. Or preheat the broiler of the oven to its highest point. String the beef heart cubes on skewers and brush them with sauce.
Broil 3 inches from the heat for 3 to 4 minutes, turning the skewers frequently and basting once or twice with the remaining sauce. Serve hot as an hors d'oeuvre.
Latin American Cooking
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