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  Anticuchos picantes (spicier grilled beef hea
 
Yield: 16 Servings
 
1 ea Beef heart MMMMM--------------------------MARINADE-------------------------------      8 ea Garlic cloves; pressed
2 ea Chiles rocoto; stemmed -seeded minced      2 tb Cumin ground
1/2 tb Oregano
 dried Salt; to taste Pepper black; to taste 2 c Vinegar wine red MMMMM---------------------------SAUCE-------------------------------- 1/3 c Chiles dried aji; crushed 1 tb Oil vegetable Salt; to taste MMMMM----------------------HEAT SCALE = HOT--------------------------- Clean the beef heart thoroughly removing all nerves and fat. Cut into 1" cubes place in non-reactive bowl refrigerate and set aside. Combine garlic chiles cumin oregan salt and pepper and 1 1/2 cups vinegar. Pour over meat. Add more vinegar if necessary to cover meat completely. Marinate refrigerated 12-24 hours. About 1 hour before grilling remove meat from marinade and thread on skewers. Reserve marinade. Soak the crushed chile in 1/3 cup warm water for 30 minutes. In processor combine chiles and water with oil and salt. Add enough reserved marinade (3/4 cup) to make thick sauce puree. Brush skewered meat with sauce and grill over hot coals or under a broiler turning and basting to cook quickly on all sides. Best cooked medium well 4-6 minutes on the grill. Serve with remaining sauce for dipping.

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