Anticuchos

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Not a unique meat in itself, this Peruvian speciality dish turns the rather tough Beef HEART meat into a tender delicacy. Beef heart cleaned well removing all fat, marinated in red wine vinegar, red hot peppers, garlic and a host of other exotic spices for 8 hours, then grilled and skewered into tender Kebabs.

Contents 1 Description 1.1 Ingredients 1.2 Directions 2 See also 3 Comments

Description

Ingredients

• 1 x Beef heart about 4 pounds
• 3 lrg clov garlic peeled
• 1 1/2 tbl coarse salt
• 1/8 TSP freshly ground black pepper
• 2 TSP ground cumin
• 3 x dry red chile peppers seeded
• 1 x dry ancho pepper seeded
• 3/4 cup red wine vinegar
• 1/3 cup Achiote oil
• 2 slc to 3 slices Bacon ( 2 oz)
• 8 x 8" to 10" bamboo skewers

Directions

• Trim any fat from the heart and remove veins and membranes.
• Cut into 24 cubes.
• Place in a bowl and set aside.
• With a mortar and pestle pound the garlic and salt to a paste.
• Add the pepper and cumin and continue pounding.
• Place the seeded red chile and ancho peppers in a bowl, add the vinegar, and let soak for about 10 minutes, or until the peppers are soft.
• Place the softened peppers with the vinegar in a blender and puree until liquid.
• Add this mixture to the garlic paste and stir thoroughly.
• Allow to sit for 10 minutes.
• Add the Achiote oil and pour the mixture over the cubed meat, stirring to coat all the pieces.
• Let marinate, covered, at room temperature for 6 to 8 hours, or in the refrigerator overnight.
• Thread 3 pieces of the marinated cubes of Beef heart on each of the 8 skewers, reserving the marinade, and set aside.
• There are two ways of cooking the Beef hearts.
• Both methods require quick searing.

See also