Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Anticuchos (Grilled Beef Heart)
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- Level: Easy
- Total: 5 hr 30 min
- Prep: 5 hr
- Cook: 30 min
- Level: Easy
- Total: 5 hr 30 min
- Prep: 5 hr
- Cook: 30 min
Ingredients
Directions
- 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.
