Anticuchos (Grilled Spiced Beef Hearts) | |
| 1 | Beef heart |
| Marinade: | |
| 8 | Garlic cloves, pressed |
| 2 | Chiles, rocoto, stemmed, seeded, minced |
| 2 tbl | Cumin, ground |
| 1/2 tbl | Oregano, dried |
| Salt, to taste | |
| Pepper, black, to taste | |
| 2 cups | Red wine vinegar |
| Sauce: | |
| 1/3 cup | Chiles, dried, aji, crushed |
| 1 tbl | Oil, vegetable |
| Salt, to taste | |
|
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, oregano, salt and pepper and 1 1/2 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. (If you use bamboo skewers, soak them in cold water for an hour to keep them from burning.) Reserve marinade. Soak the crushed chile in 1/3 cup warm water for 30 minutes. In processor, combine chiles and water with oil and salt. Add enough reserved marinade (3/4 cup) to make thick sauce; purée. 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. Recipe courtesy of Food Down Under http://fooddownunder.com/ | |