Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Anticuchos (Grilled Beef Heart)
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 214
- Total Fat
- 16
- Saturated Fat
- 3
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 12
- Cholesterol
- 70
- Sodium
- 309
- Total: 5 hr 30 min
- Prep: 5 hr
- Cook: 30 min
Ingredients
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
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.