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Title: Anticuchos Picantes (Spicier Grilled Beef Hea
Yield: 16 Servings

Ingredients

      1 ea beef heart
 
  --------------------------------MARINADE----------------------------------
      8 ea garlic cloves; pressed
      2 ea chiles, rocoto; stemmed,
           -seeded, minced
      2 tb cumin, ground
    1/2 tb oregano, dried
      1    salt; to taste
      1    pepper, black; to taste
      2 c  vinegar, wine, red
 
  ----------------------------------SAUCE-----------------------------------
    1/3 c  chiles, dried, aji; crushed
      1 tb oil, vegetable
      1    salt; to taste
 
  ----------------------------HEAT SCALE = HOT------------------------------

Instructions

Clean the beef heart thoroughly, removing all nerves and fat. Cut
into 1" cubes, place in non-reactive bowl, refrigerate and set aside.
Combine garlic, chiles, cumin, oregan, salt and pepper and 1 1/2
cups vinegar. Pour over meat. Add more vinegar, if necessary, to
cover meat completely. Marinate, refrigerated, 12-24 hours. About 1
hour before grilling, remove meat from marinade and thread on
skewers. Reserve marinade.
Soak the crushed chile in 1/3 cup warm water for 30 minutes. In
processor, combine chiles and water with oil and salt. Add enough
reserved marinade (3/4 cup) to make thick sauce, puree.
Brush skewered meat with sauce and grill over hot coals or under a
broiler, turning and basting to cook quickly on all sides. Best cooked
medium well, 4-6 minutes on the grill. Serve with remaining sauce for
dipping.

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