Yield: 8 servings
Measure | Ingredient |
---|---|
3 \N | Aji or Jalapeno chiles, chopped, stems and seeds removed |
3 tablespoons | Dried crushed red chiles (Piquin chiles) seeds included |
1 tablespoon | Achiote (red seeds of Annatto tree, available in Latin markets, or in some spice areas of grocers) |
1½ teaspoon | Cumin seeds |
2 tablespoons | Olive oil |
4 \N | Cloves garlic, chopped |
¾ cup | Red wine vinegar |
½ teaspoon | Salt |
\N \N | Fresh ground black pepper |
4 pounds | Beef heart, cut into 1\" cubes (substitute sirloin or chicken breast) |
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