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 - firstname.lastname@example.org 09-21-1996 Recipe by: Susan Feniger and Mary Sue Milliken
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|Serving Size: 1 Serving (924g)|
|Recipe Makes: 1|
|Calories from Fat: 418 (46%)|
|Amt Per Serving||% DV|
|Total Fat 46.4g||62 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 25.3g|
|Polyunsanturated Fat 6g|
|Cholesterol 555.5mg||171 %|
|Sodium 484.3mg||17 %|
|Potassium 2189.4mg||58 %|
|Total Carbohydrate 27.7g||8 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 21.1g|
|Protein 84.9g||121 %|
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Calories per serving: 905
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