INGREDIENTS
- 2 1⁄2lbs of fresh beef heart, thinly sliced and cut into squares of about 2 inches long (be sure to trim meat away from arteries)
- 1 cup red wine vinegar
- 4 tablespoons ground cumin
- 1 teaspoon ground pepper
- 1 teaspoon salt (or to taste)
- 5 big fresh garlic cloves
- 2 tablespoons of finely minced fresh parsley
- 2 tablespoons of finely minced fresh cilantro
- 4 dried chilies
- 1 1⁄2cups oil
- Blend the vinegar, garlic, aji panca/chili paste (or dried chile), and all other ingredients with 1/2 cup of the oil until you have a soft paste.
- Pour it on the pieces of trimmed heart and distribute evenly so all pieces are well covered and can absorb the marinade. Cover and let sit in the refrigerator for about 1 hour.
- In the meantime, place thick bamboo skewers to soak in water so they don't burn when they go on the grill.
- Use a charcoal grill and make sure the coals are very hot before you start.
- Stick three or four pieces of heart in each skewer, so that the meat lays flat.
- Save the rest of the marinade in a cup or small bowl and add the rest of the oil to it, mixing well. This will be used for basting the anticuchos on the grill.
- When the coals are ready and the grill is hot place the anticuchos flat on the grill and baste them generously with the leftover marinade and oil mix.
- This will drip and cause the coals to flame, make sure it flames over because this is what gives the anticuchos their distinctive flavor.
- Let anticuchos cook for about 1 minute and a half on each side. DO NOT OVERCOOK! They will dry out and become tough. Medium or medium well is fine. Turn them over continuously and keep basting and flaming until they are done.
- Serve hot, right off the grill. Serve with grilled potatoes and roasted corn and your favorite hot sauce.
This recipe works great with venison and canada goose meat also.