RECETAS Y COCINA

Ingredients

• 1 beef heart
• MARINADE
• 8 garlic cloves, pressed
• 2 chiles, rocoto, stemmed, seeded, minced
• 2 tbl cumin, ground
• 1/2 tbl oregano, dried
• Salt, to taste
• Black pepper to taste
• 2 cup red wine vinegar
• SAUCE
• 1/3 cup aji chiles, dried and crushed
• 1 tbl vegetable oil
• Salt, to taste

Preparation

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, oregano, 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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