In Peru, these peppery morsels are welcomed as casual appetizers, a festive first course or the main event itself. Today Anticuchos are made with beef hearts; in the days before cattle were brought by the Spanish, some believe Anticuchos were probably made with the hearts of llamas.
Remove nerves and membranes from hearts; cut hearts into 1" cubes. Place in large glass bowl. Mash garlic, jalapeño pepper, cumin, salt, 2 teaspoons water and the peppercorns to a smooth, thick paste, using the flat side of a wooden mallet on cutting surface. Toss garlic mixture with hearts, until thoroughly coated. Cover and let stand 10 minutes. Stir in vinegar and 1/3 cup water. Cover and refrigerate, stirring occasionally, 24 hours.
Cover annato seed with boiling water. Let stand at least 12 hours.
Remove heart pieces, one at a time, from garlic mixture, using tongs and shaking off garlic and jalapeño pieces. Reserve garlic mixture.
Pour 1/2 cup boiling water over chili peppers. Let stand 30 minutes; drain. Drain annato seed. Place chili peppers, annato seed, oil, salt, and 3/4 cup reserved garlic mixture in blender container. Cover and blend at high speed, stopping blender to scrape sides occasionally, until smooth and well blended, about 3 minutes.
Thread heart cubes on 6 11" skewers. Brush with annato mixture. Set oven control to broil or 550F. Broil with tops about 4" from heat for 5 minutes. Turn; brush with sauce. Broil until medium rare; 5-6 minutes longer. Heat remaining annato mixture to boiling; serve with kabobs.
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|Serving Size: 1 Serving (170g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 59 (35%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 168.7mg||52 %|
|Sodium 136.4mg||5 %|
|Potassium 425.6mg||11 %|
|Total Carbohydrate 1.4g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 1.1g|
|Protein 24.4g||35 %|
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Calories per serving: 171
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