© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Laticia
8 dried puya chiles, or 4 dried California chiles — wiped clean
4 chiles de arbol
2 tablespoons annatto seeds
1 clove garlic, peeled
1 teaspoon cumin seeds
½ cup red wine vinegar
1 jalapeño chile, stemmed, seeded, and roughly chopped
½ cup olive oil
2 teaspoons salt
1 pound beef hearts, trimmed of all sinew and silverskin
Remove stems from chiles and shake out and discard seeds. In small saucepan place chiles with enough water to cover. Bring to a boil, remove from heat and let sit 20 minutes to soften. Drain and discard water.
In a blender combine dried chiles, annatto seeds, garlic, cumin, red wine vinegar and jalapeño. Purée at high speed 1 to 2 minutes, or until thick and smooth. Add olive oil and salt and blend again until mixed.
Cut beef hearts into 2 inch by ¼ inch strips. Place in a bowl, pour over chile mixture and toss to coat evenly. Cover and marinate in the refrigerator at least 4 hours or overnight.
Preheat grill or broiler. Thread 4 to 5 pieces of beef heart on a bamboo skewer. Grill until seared on all sides, about 3 to 5 minutes. Serve hot.