Anticuchos picantes (spicier grilled beef hea
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | ||
Directions
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.