Ingredients Jump to Instructions ↓

  1. 1 Beef heart

  2. 8 Garlic cloves; pressed

  3. 2 Chiles, rocoto; stemmed, seeded, minced

  4. 2 tablespoons Cumin, ground

  5. tablespoon Oregano, dried

  6. Pepper, black; to taste

  7. 2 cups Vinegar, wine, red

  8. cup Chiles, dried, aji; crushed

  9. 1 tablespoon Oil, vegetable

  10. Salt; to taste

Instructions Jump to Ingredients ↑

  1. MARINADE SAUCE 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.

  2. Combine garlic, chiles, cumin, oregan, salt and pepper and 1½ 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.

  3. Soak the crushed chile in ⅓ cup warm water for 30 minutes. In processor, combine chiles and water with oil and salt. Add enough reserved marinade (¾ cup) to make thick sauce, puree.

  4. 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.

  5. MM and upload by DonW1948@... / HSLD Submitted By DONW1948@... On WED, 13 DEC 1995 031124 -0500 File


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