| 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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