Free Recipe Anticuchos (Grilled Beef Heart)
Recipe Type: H Recipes
Recipe Preparation: boil
Cooking Ingredients for Anticuchos (Grilled Beef Heart) Recipe
8 Dried Puya chiles; wiped
-clean
(or 4 dried California
-chiles); wiped
Clean
4 Chiles de Arbol
2 tb Annatto seeds
1 Garlic clove; peeled
1 ts Cumin seeds
1/2 c Red wine vinegar
1 Jalapeno chile; stemmed,
-seeded,
; and roughly chopped
1/2 c Olive oil
2 ts Salt
1 lb Beef hearts; trimmed of all
-sinew
; and silverskin
Anticuchos (Grilled Beef Heart) Preparation
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 to 2 minutes, or until thick and smooth. Add olive oil and salt and blend again until mixed. Cut beef hearts into 2- by 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 to 5 pieces of beef heart on a bamboo skewer. Grill until seared on all sides, about 3 to 5 minutes. Serve hot. This recipe yields ?? servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK – (Show # TH-6123 broadcast 09-12-1996) Downloaded from their Web-Site – Formatted for MasterCook by MR MAD, aka Joe Comiskey – jpmd44a@prodigy.com 09-21-1996 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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