Peruvian anticuchos
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | 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 | Cloves garlic, chopped | |
| ¾ | cup | Red wine vinegar |
| ½ | teaspoon | Salt |
| Fresh ground black pepper | ||
| 4 | pounds | Beef heart, cut into 1\" cubes (substitute sirloin or chicken breast) |
Directions
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