Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
5 hr 30 min
Prep:
5 hr
Cook:
30 min
Level:
Easy

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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Shortbread Hearts

Recipe courtesy of Ina Garten

Beef Bourguignon

Recipe courtesy of Ina Garten

Beef Tacos

Recipe courtesy of Ree Drummond

Corned Beef

Recipe courtesy of Alton Brown

Beef Stew

Recipe courtesy of Food Network Kitchen

Beef Brisket

Recipe courtesy of Tyler Florence

Beef Jerky

Recipe courtesy of Alton Brown

Beef Stroganoff

Recipe courtesy of Ree Drummond

Beef Stroganoff

Recipe courtesy of Geoffrey Zakarian

Browse Reviews By Keyword

          Latest Stories