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Anticuchos Picantes (Spicier Grilled Beef Heart)

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CATEGORY CUISINE TAG YIELD
Meats, Grains, Vegetables Varietymeat, Peru, Submitted 16 Servings

INGREDIENTS

1 Beef heart
8 Garlic cloves; pressed
2 Chiles, rocoto; stemmed, seeded, minced
2 tb Cumin, ground
1/2 tb Oregano, dried
Salt; to taste
Pepper, black; to taste
2 c Vinegar, wine, red
1/3 c Chiles, dried, aji; crushed
1 tb Oil, vegetable
Salt; to taste

INSTRUCTIONS

MARINADE
SAUCE
HEAT SCALE = HOT
Clean the beef heart thoroughly, removing all nerves and fat. Cut into 1"
cubes, place in non-reactive bowl, refrigerate and set aside.
Combine garlic, chiles, cumin, oregan, salt and pepper and 1 1/2 cups
vinegar. Pour over meat. Add more vinegar, if necessary, to cover meat
completely. Marinate, refrigerated, 12-24 hours. About 1 hour before
grilling, remove meat from marinade and thread on skewers. Reserve
marinade.
Soak the crushed chile in 1/3 cup warm water for 30 minutes. In
processor, combine chiles and water with oil and salt. Add enough reserved
marinade (3/4 cup) to make thick sauce, puree.
Brush skewered meat with sauce and grill over hot coals or under a
broiler, turning and basting to cook quickly on all sides. Best cooked
medium well, 4-6 minutes on the grill. Serve with remaining sauce for
dipping.
MM and upload by DonW1948@aol.com / HSLD Submitted By DONW1948@AOL.COM On
WED, 13 DEC 1995 031124 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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