| 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 |
tb |
Annatto seeds |
| 1 |
|
Garlic clove; peeled |
| 1 |
ts |
Cumin seeds |
| 1/2 |
c |
Red wine vinegar |
| 1 |
|
Jalapeno chile; stemmed, seeded, |
|
|
; and roughly chopped |
| 1/2 |
c |
Olive oil |
| 2 |
ts |
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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