Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Peruvian anticuchos   Yield: 8 Servings   3 Aji or Jalapeno chiles -chopped stems and seeds -removed      3 tb Dried crushed red chiles -(Piquin chiles) seeds -included 1 tb Achiote (red seeds of  -Annatto tree available in -Latin markets or in some -spice areas of grocers) 1 1/2 ts Cumin seeds 2 tb Olive oil 4 Cloves garlic chopped 3/4 c Red wine vinegar 1/2 ts Salt Fresh ground black pepper 4 lb Beef heart cut into 1" -cubes (substitute sirloin -or chicken breast) Simmer the Annatto and cumin seeds in the oil for 5 minutes. Strain the oil and discard the seeds. Place all the ingredients for the marinade in a blender and puree until smooth. Marinate the meat in the mixture overnight refigerated. Thread meat onto skewers and grill over charcoal or under the over broiler until medium-rare basting frequently with the marinade. Heat index: 6 on a scale of 1-10