Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Latin Amer. Appetizers
Beef Peru
Time/Life
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 lb Beef heart -- trimmed and cut
Freshly ground black pepper
Into 1 inch cubes
SAUCE:
MARINADE:
1/2 c Dried hontaka chilies
1 c Red wine vinegar
1 tbsp Annatto (achiote) seeds
1 tbsp Fresh hot red chili -- finely
Pulverized with a mortar and
Chopped, seeded -- & deribbed
Pestle
4 tsp Garlic -- finely chopped
1 tbsp Olive oil
2 tsp Ground cumin seeds
1 tsp Salt
2 tsp Salt
In a large bowl, combine the vinegar, fresh chili, garlic, cumin, salt and
a few grindings of pepper. Add the cubes of beef hear. If the marinade
doesn't cover the beef heart, add more vinegar. Refrigerate, covered for
24 hours. Remove the beef heart from the marinade and set them both
aside.
Break the dried chilies in half and brush out the seeds. Place the chilies
in a bowl, pour 3/4 cup of boiling water over them and let them soak for
30 minutes. Drain the chilies and discard the soaking water.
Combine the chilies and 3/4 cup of the reserved marinade, the annatto, oil
and salt in the jar of a blender and puree at high speed for 15 seconds.
(To make the sauce by hand, puree the soaked chilies through a food mill
into a bowl. Discard any pulp left in the mill. Stir in 3/4 cup of
marinade, the annatto, oil and salt.) Light a layer of coals in a charcoal
broiler and let them burn until white ash appears on the surface. Or
preheat the broiler of the oven to its highest point. String the beef
heart cubes on skewers and brush them with sauce. Broil 3 inches from the
heat for 3 to 4 minutes, turning the skewers frequently and basting once
or twice with the remaining sauce.
Serve hot as an hors d'oeuvre.
Time/Life 'Foods of the World', Recipes:
Latin American Cooking
