Peruvian anticuchos

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

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