| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Niger | Toohot01 | 1 | Servings |
INGREDIENTS
| 8 | Dried Puya chiles, wiped | |
| clean | ||
| or 4 dried California | ||
| chiles wiped | ||
| Clean | ||
| 4 | Chiles de Arbol | |
| 2 | T | Annatto seeds |
| 1 | Garlic clove, peeled | |
| 1 | t | Cumin seeds |
| 1/2 | c | Red wine vinegar |
| 1 | Jalapeno chile, stemmed | |
| seeded | ||
| and roughly chopped | ||
| 1/2 | c | Olive oil |
| 2 | t | Salt |
| 1 | lb | Beef hearts, trimmed of all |
| sinew | ||
| and silverskin |
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. This recipe yields ?? servings. Recipe 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 Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-21-1996 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1279
Calories From Fat: 1182
Total Fat: 135.1g
Cholesterol: 0mg
Sodium: 4680.6mg
Potassium: 975.3mg
Carbohydrates: 17.2g
Fiber: 12g
Sugar: <1g
Protein: 4g