Anticucho De Corazon

Wendy H.'s Note:

Beef heart anticuchos (Peruvian-style brochettes). Preparation time is estimated since I have never made these yet. Recipe taken from The Art of Peruvian Cuisine, by Tony Custer.

• Total Time: 36 mins
• Prep Time: 30 mins
• Cook Time: 6 mins

Ingredients:

Serves: 1-2

Yield: 4.0 brochet ...

• 1 beef heart , cleaned & trimmed
• salt
• oil , for basting

Aji panca paste

• 2 tablespoons vegetable oil
• 1 lb aji panca chile , dried
• water

Beef heart anticucho marinade

• ½ cup light vinegar
• 1 -2 tablespoon aji panca chili paste
• ¼ teaspoon vegetable oil
• salt

Directions:

1. Aji panca:.
2. Stem and devein the ajies (keep some veins for a very spicy paste).
3. Toast in dry skillet over high heat for a few minutes, then blanche.
4. Blanche 1, 2, or 3 times (in a change of water each time) for more or less spiciness. Spiciness reduces with each blanching.
5. Process ajies in a blender or food processor with a steel blade, with just enough water and oil to make a thick paste.
6. Push the mixture through a fine sieve.
7. Discard any remaining skin and veins.
8. Yield: 1 cup.
9. Marinade:.
10. Mix all ingredients.
11. Assembly:.
12. Remove all skin and sinews from the heart.
13. Cut meat into large bits-sized pieces.
14. Place 3-4 pieces onto bamboo skewers, and marinade overnight.
15. When ready to prepare, remove from marinade and sprinkle with salt.
16. Barbecue for about 3 minutes per side over very high heat. Baste with extra oil and remaining marinade as necessary.
17. Serve immediately.