Recipe - Anticuchos Picantes (Spicier Grilled Beef Heart)

1 Beef heart

MARINADE
8 Garlic cloves; pressed
2 Chiles, rocoto; stemmed,
seeded, minced
2 tablespoon Cumin, ground
One half tablespoon Oregano, dried
Salt; to taste
Pepper, black; to taste
2 cup Vinegar, wine, red

SAUCE
1/3 cup Chiles, dried, aji; crushed
1 tablespoon Oil, vegetable
Salt; to taste

HEAT SCALE = HOT

Clean the beef heart thoroughly, removing all nerves and fat. Cut into 1"
cubes, place in nonreactive bowl, refrigerate and set aside.
Combine garlic, chiles, cumin, oregan, salt and pepper and 1 One half cups
vinegar. Pour over meat. Add more vinegar, if necessary, to cover meat
completely. Marinate, refrigerated, 1224 hours. About 1 hour before
grilling, remove meat from marinade and thread on skewers. 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 (Three fourths 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, 46 minutes on the grill. Serve with remaining sauce for
dipping.
MM and upload by DonW1948@aol.com / HSLD Submitted By DONW1948@AOL.COM On
WED, 13 DEC 1995 031124 0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip