Anticuchos Picantes

Anticuchos Picantes

Yield: 16 Servings

1 beef heart

MARINADE =======================

8 garlic cloves,pressed

2 chiles,rocoto,stemmed,

-seeded,minced

2 T cumin,ground

1/2 T 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 T oil,vegetable

1 salt,to taste

HEAT SCALE HOT ================

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.