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What You Need:
(To Serve: 8 to 10)
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THE MARINADE
1 cup red wine vinegar
1 tablespoon finely chopped, seeded and deribbed fresh hot red chili
4 teaspoons finely chopped garlic
2 teaspoons ground cumin seeds
2 teaspoons salt
Freshly ground black pepper
THE SAUCE
½ cup dried "hontaka" chilies
1 tablespoon annatto (achiote) seeds, pulverized with a mortar and pestle
1 tablespoon olive oil
1 teaspoon salt
A 4- to 5-pound beef heart, trimmed and cut into 1-inch cubes
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Translate this recipe:
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| How To Cook: |
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1. In a large bowl, combine the vinegar, fresh chili, garlic, cumin, salt and a few grindings of pepper. Add the cubes of beef heart. If the marinade doesn't cover the beef heart, add more vinegar.
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2. Refrigerate, covered, for 24 hours. Remove the beef heart from the marinade and set them both aside.
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3. Break the dried chilies in half and brush out the seeds. Place the chilies in a bowl, pour ¾ cup of boiling water over them and let them soak for 30 minutes. Drain the chilies and discard the soaking water.
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4. Combine the chilies and ¾ cup of the reserved marinade, the annatto, oil and salt in the jar of a blender and puree at high speed for 15 seconds.
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5. 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 ¾ cup of marinade, the annatto, oil and salt.
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6. 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.
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7. 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.
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