Anticuchos (Grilled Beef Heart)

1 servings

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Anticuchos (Grilled Beef Heart) Ingredients

8 Dried Puya chiles; wiped	1/2 c Red wine vinegar
(or 4 dried California	1 Jalapeno chile; stemmed,
Clean	; and roughly chopped
4 Chiles de Arbol	1/2 c Olive oil
2 tb Annatto seeds	2 ts Salt
1 Garlic clove; peeled	1 lb Beef hearts; trimmed of all
1 ts Cumin seeds	; and silverskin

Instructions for Anticuchos (Grilled Beef Heart)

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 to 2 minutes, or until thick and smooth. Add olive oil and salt and blend again until mixed. Cut beef hearts into 2- by 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 to 5 pieces of beef heart on a bamboo skewer. Grill until seared on all sides, about 3 to 5 minutes. Serve hot. This recipe yields ?? servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6123 broadcast 09-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-21-1996 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

Main Ingredient: BeefCuisine: Uncategorized