Anticuchos

Name: Anticuchos
Yield: 8 servings
Cuisine: American
Ingredients: 4 lb Beef heart, trimmed and cut into 1-inch cubes; 1 cup red wine vinegar; 1 tbsp finely chopped, seeded, deribbed fresh hot red chili; 4 tsp finely chopped garlic; 2 tsp ground cumin seeds; 2 tsp salt; 1 Freshly ground black pepper; 1/2 cup dried hontaka chilies; 1 tbsp annatto (achiote) seeds, ground; 1 tbsp olive oil; 1 tsp salt

Luke @cook_3133434

Made this for my Peruvian girlfriend. You make it for yours!

Luke @cook_3133434

Made this for my Peruvian girlfriend. You make it for yours!

Saved

Ingredients

8 servings

4 lbBeef heart, trimmed and cut into 1-inch cubes
Marinade
1 cupred wine vinegar
1 tbspfinely chopped, seeded, deribbed fresh hot red chili
4 tspfinely chopped garlic
2 tspground cumin seeds
2 tspsalt
1Freshly ground black pepper
Sauce
1/2 cupdried hontaka chilies
1 tbspannatto (achiote) seeds, ground
1 tbspolive oil
1 tspsalt

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Steps

1

In a large bowl, combine the vinegar, fresh chili, garlic, cumin, salt and a few grindings of pepper. Add the cubes of beef heart. If the marinade doesn't cover the heart, add more vinegar. Refrigerate, covered, for 24 hours. Remove the beef heart from the marinade and set both aside.
2

Break the dried chilies in half and brush out the seeds. Place the chilies in a bowl, pour a 3/4 cup of boiling water over them and let them soak for 30 minutes. Drain the chilies, and discard the soaking water. Combine the chilies and 3/4 cup of the reserved marinade, the annatto, oil, and salt in the jar of a blender and purée at high speed for 15 seconds. (To make the sauce by hand, purée the soaked chilies through a food mill into a bowl. Discard any pulp left in the mill. Stir in 3/4 cup of reserved marinade, the annatto, oil, and salt.)
3

Light a layer of coals in a charcoal broiler and let them burn until white ash appears on the surface. Or preheat the broiler of the oven to its highest point. String the beef heart cubes on skewers and brush them with sauce. Broil 3 inches from the heat for 3 to 4 minutes, turning the skewers frequently and basting once or twice with the remaining sauce. Serve HOT!