INGREDIENTS

INSTRUCTIONS

Trim any fat from the heat and remove veins and membranes. Cut into 24
cubes. Place in a bowl and set aside.  With a mortar and pestle pound
the garlic and salt to a paste. Add the  pepper and cumin and continue
pounding. Set aside.  Place the seeded red chili and ancho peppers in a
bowl, add the  vinegar, and let soak for about 10 minutes, or until the
peppers are  soft.  Place the softened peppers with the vinegar in a
blender and puree  until liquid. Add this mixture to the garlic paste
and stir  thoroughly. Allow to sit for 10 minutes. Add the Achiote Oil
and pour  the mixture over the cubed meat, stirring to coat all the
pieces. Let  marinate, covered, at room temperature for 6 to 8 hours,
or in the  refrigerator overnight.  Thread 3 pieces of the marinated
cubes of beef heat on each of the 8  skewers, reserving the marinade,
and set aside.  There are two ways of cooking the beef hearts. Both
methods require  quick searing.  If barbecuing or broiling, heat 1/4
cup of the reserved marinade with  2 or 3 strips of the bacon in a
saucepan over medium heat until all  the liquid has evaporated and only
the Achiote Oil and the fat from  the bacon remain. Discard the bacon
or reserve for another use. Brush  the skewered meat cubes wih the
flavored oil from the saucepan and  barbecue them over a light layer of
coals in a charcoal broiler (the  coals should be burned until white
ash has appeared on the surface).  Or broil them in a preheated broiler
(about 3 inches from the heat  source) for 1 to 2 minutes on one side.
Brush the beef cubes again  with the flavored oil, turn the skewers,
and broil for another minute  or two. If using a 12-inch cast-iron
skillet, heat 1/4 cup of the  reserved marinade, add the bacon, and
cook until the bacon is golden.  Discard the bacon or reserve for
another use. Place the skewered meat  cubes in the pan and cook over
high heat, while turning them, until  the meat is seared on the outside
but remains medium rare on the  inside. This will take about 5 minutes.
Serve the anticuchos hot.  Source: Christmas Memories with Recipes,
Felipe Rojas-Lombardi Posted  to MC-Recipe Digest V1 #1066 by "M.
Hicks" <nitro_ii@email.msn.com>  on Jan 31, 1998

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“Your pain touches God’s heart”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 16
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1748.9mg
Potassium: 93.4mg
Carbohydrates: 1.9g
Fiber: <1g
Sugar: <1g
Protein: <1g