anticuchos (grilled beef heart)
 
8   dried puya chiles or 4 dried california chiles, wiped clean
4   chiles de arbol
2 Tbsp  annatto seeds
1   garlic cloves, peeled
1 tsp  cumin seeds
1/2 cup  red wine vinegar
1   jalapeno chile, stemmed, seeded and roughly chopped
1/2 cup  olive oil
2 tsp  salt
1 lb.  beef hearts, trimmed of all sinew and silverskin
 
remove stems from chiles and shake out and discard seeds. in small 
saucepan place chiles with enough water to cover. bring to a boil, 
remove from heat and let sit 20 minutes to soften. 
drain and discard water. in a blender combine dried chiles, annatto 
seeds, garlic, cumin, red wine vinegar and jalapeno. puree at high 
speed 1 - 2 minutes, or until thick and smooth. add olive oil and salt 
and blend again until mixed. 
cut beef hearts into 2 x 1/4-inch strips. place in a bowl, pour over 
chile mixture and toss to coat evenly. cover and marinate in the 
refrigerator at least 4 hours or overnight. 
 
preheat grill or broiler. thread 4 - 5 pieces of beef heart on a bamboo 
skewer. grill until seared on all sides, about 3 - 5 minutes. serve 
hot. 
 
prep time: 5 hours 0 minutes 
cooking time: 30 minutes 
difficulty: easy 
 
source: http://www.vfth.com/stories/storyreader$486 
 
 
-- 
 
(ID: 75291) Mirror: rec.food.recipes: Wed, Dec 8, 2004


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