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Anticuchos De Corazón (Peruvian Beef Heart Skewers)

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Anticuchos De Corazón (Peruvian Beef Heart Skewers)

Cuisine:Peruvian

Course:Dinner

0s prep 4m 0s cook 4m 0s ready

4 servings This method is approachable for fledgling explorers of heart cookery. The delectable marinade and steak-like results are easy for the less adventurous to embrace. The key is a very hot fire and a very short cooking time. Grill the skewers within 4 inches of the coals for the best results.

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Ingredients

Servings:
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Units:
As Written US Metric
  • 1 beef or 4 veal hearts
  • ½ cup red wine vinegar
  • ¼ cup olive oil
  • 2 tablespoons ground red chiles, such as ají panca, ancho, or chiles de árbol, or a combination
  • 4 garlic cloves, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • (½ teaspoon ground annatto seeds)
  • 1
    • 4 green onions, white parts only (reserve the green tops)
    • 6 unpeeled garlic cloves
    • 2 to 4 habanero peppers, to taste
    • ¾ cup sour orange juice, or equal parts orange juice and lime juice
    • ¼ cup distilled white vinegar
    • 1 teaspoon salt
    Sub-recipe steps
    1. Place in a medium dry skillet over medium heat: 4 green onions, white parts only (reserve the green tops); 6 unpeeled garlic cloves; 2 to 4 habanero peppers, to taste
    2. Cook the onions, garlic, and habaneros, turning occasionally, until blackened on all sides and the garlic is softened. They may not cook at the same rate, so remove them from the skillet as they are done. Peel the garlic and remove the stems from the habaneros. Add them to a blender, along with the green onion bottoms and reserved green tops and: ¾ cup sour orange juice, or equal parts orange juice and lime juice; ¼ cup distilled white vinegar; 1 teaspoon salt
    3. Blend until smooth. Let stand at least 30 minutes before serving.
  • 1
    • 1 head butter lettuce, washed, dried, and torn into bite-sized pieces
    • 4 radishes, thinly sliced
    • ¼ cup minced chives
    • ¼ cup parsley leaves
    Sub-recipe steps
    1. Prepare: Megan’s Lemon-Dijon Dressing
    2. Combine in a salad bowl: 1 head butter lettuce, washed, dried, and torn into bite-sized pieces; 4 radishes, thinly sliced; ¼ cup minced chives; ¼ cup parsley leaves
    3. Add the dressing to taste and toss. Divide the greens among serving plates. If desired, top with: (Browned or Buttered Bread Crumbs)

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 beef or 4 veal hearts
  • ½ cup red wine vinegar
  • ¼ cup olive oil
  • 2 tablespoons ground red chiles, such as ají panca, ancho, or chiles de árbol, or a combination
  • 4 garlic cloves, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • (½ teaspoon ground annatto seeds)
  • 1 A salsa or Habanero-Citrus Hot Sauce
  • 1 Becker House Salad

Let's Cook

  1. Step 1.

    Prepare for cooking as directed above: 1 beef or 4 veal hearts

  2. Step 2.

    Cut 1 ½ to 2 pounds of the trimmed meat into ½-inch-wide strips (the strips do not have to be of uniform length). Mix in a large bowl: ½ cup red wine vinegar; ¼ cup olive oil; 2 tablespoons ground red chiles, such as ají panca, ancho, or chiles de árbol, or a combination; 4 garlic cloves, minced; 1 tablespoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon black pepper; 1 teaspoon salt; (½ teaspoon ground annatto seeds)

  3. Step 3.

    Add the heart strips and marinate for 3 hours and up to overnight.

  4. Step 4.

    If using wooden skewers, soak them in water to cover for 1 hour before you cook the heart. Prepare a hot grill fire. Thread the meat onto the skewers and grill for 3 to 4 minutes, turning once. Do not cook beyond medium-rare. Serve at once, garnished with: A salsa or Habanero-Citrus Hot Sauce

  5. Step 5.

    Or on top of: Becker House Salad

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