Name: Peruvian Anticuchos
Ingredients: 3 Aji or Jalapeno chiles, chopped, stems and seeds removed; 3 tb Dried crushed red chiles (Piquin chiles) seeds included; 1 tb Achiote (red seeds of Annatto tree, available in Latin markets, or in some spice areas of grocers); 1 1/2 ts Cumin seeds; 2 tb Olive oil; 4 Cloves garlic, chopped; 3/4 c Red wine vinegar; 1/2 ts Salt; Fresh ground black pepper; 4 lb Beef heart, cut into 1" cubes (substitute sirloin or chicken breast)

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Peruvian	Peppers, Peru, Meats	8	Servings

INGREDIENTS

3		Aji or Jalapeno chiles, chopped, stems and seeds removed
3	tb	Dried crushed red chiles (Piquin chiles) seeds included
1	tb	Achiote (red seeds of Annatto tree, available in Latin markets, or in some spice areas of grocers)
1 1/2	ts	Cumin seeds
2	tb	Olive oil
4		Cloves garlic, chopped
3/4	c	Red wine vinegar
1/2	ts	Salt
		Fresh ground black pepper
4	lb	Beef heart, cut into 1" cubes (substitute sirloin or chicken breast)

INSTRUCTIONS

Simmer the Annatto and cumin seeds in the oil for 5 minutes. Strain the
oil and discard the seeds.
Place all the ingredients for the marinade in a blender and puree until
smooth. Marinate the meat in the mixture overnight, refigerated.
Thread meat onto skewers and grill over charcoal or under the over
broiler until medium-rare, basting frequently with the marinade.
Heat index: 6 on a scale of 1-10
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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