Anticuchos (Grilled Beef Heart)

Total Time:
5 hr 30 min
5 hr
30 min


  • 8 dried Puya chiles or 4 dried California chiles, wiped clean
  • 4 Chiles de Arbol
  • 2 tablespoons Annatto seeds
  • 1 garlic cloves, peeled
  • 1 teaspoon cumin seeds
  • 1/2 cup red wine vinegar
  • 1 jalapeno chile, stemmed, seeded and roughly chopped
  • 1/2 cup olive oil
  • 2 teaspoons salt
  • 1 pound beef hearts, trimmed of all sinew and silverskin
  • 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 - 2 minutes, or until thick and smooth. Add olive oil and salt and blend again until mixed. Cut beef hearts into 2 x 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 - 5 pieces of beef heart on a bamboo skewer. Grill until seared on all sides, about 3 - 5 minutes. Serve hot.

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