| 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
A Message from our Provider:
“Buy into the firm foundation – Jesus!”