Anticuchos

Not a unique meat in itself, this Peruvian speciality dish turns the rather tough BEEF HEART meat into a tender delicacy. Beef heart cleaned well removing all fat, marinated in red wine vinegar, red hot peppers, garlic and a host of other exotic spices for 8 hours, then grilled and skewered into tender Kebabs.

Ingredients

 * 1 x beef heart about 4 pounds
 * 3 lrg clov garlic peeled
 * 1 1/2 tbl coarse salt
 * 1/8 TSP freshly ground black pepper
 * 2 TSP ground cumin
 * 3 x dry red chile peppers seeded
 * 1 x dry ancho pepper seeded
 * 3/4 cup red wine vinegar
 * 1/3 cup achiote oil
 * 2 slc to 3 slices bacon ( 2 oz)
 * 8 x 8" to 10" bamboo skewers

Directions

 * Trim any fat from the heart and remove veins and membranes.
 * Cut into 24 cubes.
 * Place in a bowl and set aside.
 * With a mortar and pestle pound the garlic and salt to a paste.
 * Add the pepper and cumin and continue pounding.
 * Place the seeded red chile and ancho peppers in a bowl, add the vinegar, and let soak for about 10 minutes, or until the peppers are soft.
 * Place the softened peppers with the vinegar in a blender and puree until liquid.
 * Add this mixture to the garlic paste and stir thoroughly.
 * Allow to sit for 10 minutes.
 * Add the Achiote oil and pour the mixture over the cubed meat, stirring to coat all the pieces.
 * Let marinate, covered, at room temperature for 6 to 8 hours, or in the refrigerator overnight.
 * Thread 3 pieces of the marinated cubes of beef heart on each of the 8 skewers, reserving the marinade, and set aside.
 * There are two ways of cooking the beef hearts.
 * Both methods require quick searing.