*  Exported from  MasterCook II  *
 
               Anticuchos (Skewered Spiced Beef Heart with C
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Latin Amer.                      Appetizers
                 Beef                             Peru
                 Time/Life
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      lb            Beef heart -- trimmed and cut
                         Freshly ground black pepper
                         Into 1 inch cubes
                         SAUCE:
                         MARINADE:
      1/2  c             Dried hontaka chilies
    1      c             Red wine vinegar
    1      tbsp          Annatto (achiote) seeds
    1      tbsp          Fresh hot red chili -- finely
                         Pulverized with a mortar and
                         Chopped, seeded -- & deribbed
                         Pestle
    4      tsp           Garlic -- finely chopped
    1      tbsp          Olive oil
    2      tsp           Ground cumin seeds
    1      tsp           Salt
    2      tsp           Salt
 
 In a large bowl, combine the vinegar, fresh chili, garlic, cumin, salt and 
 a few grindings of pepper. Add the cubes of beef hear. 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.
 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.) 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 as an hors d'oeuvre.
  Time/Life 'Foods of the World', Recipes:
 Latin American Cooking 
 
 
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