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Anticuchos (grilled Beef Heart)

January 27, 2023

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) ---------------------------------------------- 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