Yield: 8 servings
|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|
|\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