Anticucho De Corazon

Total Time: 36 mins Preparation Time: 30 mins Cook Time: 6 mins

Ingredients

• 1 beef heart, cleaned & trimmed
• salt
• oil, for basting
• 2 tablespoons vegetable oil
• 1 lb aji panca chile, dried
• water
• 1/2 cup light vinegar
• 1 -2 tablespoon aji panca chili paste
• 1/4 teaspoon vegetable oil
• salt

Recipe

• 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.