Recipe - Peruvian Anticuchos

3 Aji or Jalapeno chiles,
chopped, stems and seeds
removed
3 tablespoon 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)
1 One half teaspoon Cumin seeds
2 tablespoon Olive oil
4 Cloves garlic, chopped
Three fourths cup Red wine vinegar
One half teaspoon Salt
Fresh ground black pepper
4 pound 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 mediumrare, basting frequently with the marinade.
Heat index: 6 on a scale of 110

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini