| 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
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