Anticuchos
- (Skewered
Spiced Beef Heart with Chili Sauce)
Classic
Latin American Recipe
Serves:
8 to 10
Marinade Ingredients:
1 cup Red Wine Vinegar
1 tbls. Fresh Hot Red Chili (finely chopped, seeded and deribbed)
4 tspn. Finely Chopped Garlic
2 tspn. Ground Cumin Seeds
2 tspn. Salt
Freshly Ground Black Pepper
Sauce
Ingredients:
1/2 cup Dried Hontaka Chilies
1 tbls. Annatto (achiote) Seeds (pulverized with a mortar and
pestle)
1 tbls. Olive Oil
1 tspn. Salt
1 4 to 5/lb. Beef Heart (trimmed and cut into 1-inch cubes)
Procedures:
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 beef
heart, add more vinegar. Refrigerate, covered, for 24 hours. Remove
the beef heart from the marinade and set them both aside.
2.
Break the dried chilies in half and brush out the seeds. Place
the chilies in a bowl, pour 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
puree at high speed for 15 seconds. (To make the sauce by hand,
puree the soaked chilies through a food mill into a bowl. Discard
any pulp left in the mill. Stir in 3/4 cup of 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.
Other
Related Links:
Classic
Latin American Recipes