anticuchos picantes (spicier grilled beef hea

Categories
Varietymeat
Peru
Submitted
Yield
16 Servings
MeasureIngredient
1 each Beef heart
8 eaches Garlic cloves; pressed
2 eaches Chiles, rocoto; stemmed, seeded, minced
2 tablespoons Cumin, ground
½ tablespoon Oregano, dried
  Salt; to taste
  Pepper, black; to taste
2 cups Vinegar, wine, red
⅓ cup Chiles, dried, aji; crushed
1 tablespoon Oil, vegetable
  Salt; to taste

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 1½ 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 ⅓ cup warm water for 30 minutes. In processor, combine chiles and water with oil and salt. Add enough reserved marinade (¾ 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.

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