Peruvian Creole Beef Hearts ANTICUCHOS DE CORAZON A LA CRIOLLA
1 Beef heart
2 tbsp of salt
¾ tbsp pepper
½ tbsp ground cumin
1 ½ tbsp fresh ground garlic
¾ cup of the best red vinegar you can get.
Aji for basting (Salsa de Ají):
Yellow pepper (Aji amarillo).
7 tbsp of annatto oil
Cut the beef heart in half, trim all the fat and nerves. Wash. Let it soak in an mix of fresh water and salt for approx. one hour. Cut the meat into one inch squares (preferably bite size). Place the meat in a bowl, add salt, pepper, cumin, garlic and red vinegar. Stir and cover for approx. 2 hrs.
Insert the meat into kabob sticks, place them on the grill (or open oven) for about two to three minutes at a very high temperature, cover with the basting aji while cooking.
Serve the anticuchos with corn and boiled potatoes braised on the grill. Add Huacatay Aji on the side.
Hot pepper Sauce (Salsa de Ají):
Mix and blend the aji amarillo with the adobo from the beef heart and the annatto oil.
In a frying pan, mix and simmer 3 tbsp of annatto seeds and 20 tbsp of olive oil. Let it heat slowly until the oil gets warm. Don't let it heat too much. After that let it cool off, strain and put it on the side to use later.
By Chef Cucho La Rosa