Title: Peruvian Anticuchos
Categories: Peppers Latino Meat
Yield: 8 Servings
| 3 | | Aji or Jalapeno chiles, chopped, stems and seeds removed |
| 3 | tb | Dried crushed red chiles (Piquin chiles) seeds included |
| 1 | tb | Achiote (red seeds of Annatto tree, available in Latin marke |
| 1 1/2 | ts | Cumin seeds |
| 2 | tb | Olive oil |
| 4 | | Cloves garlic, chopped |
| 3/4 | c | Red wine vinegar |
| 1/2 | ts | Salt |
| | | Fresh ground black pepper |
| 4 | lb | Beef heart, cut into 1" cubes (substitute sirloin or chicken |
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