Anticuchos (Grilled Beef Heart)

Recipe Ingredients

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
2 teaspoons	10ml	Salt
1 lb	454g / 16oz	Beef hearts - trimmed of all sinew and silverskin

Recipe Instructions

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.

Source:
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

Rating

Average rating:

7.3 (4 votes)

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