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Yield: 16 Servings
Ingredients:
* 1 ea Beef heart
* 8 ea Garlic cloves; pressed
* 2 ea Chiles rocoto; stemmed -seeded minced
* 2 tb Cumin ground
* 1/2 tb Oregano
Instructions:
Combine garlic chiles cumin oregan 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.
Ingredients:
* 1 ea Beef heart
* 8 ea Garlic cloves; pressed
* 2 ea Chiles rocoto; stemmed -seeded minced
* 2 tb Cumin ground
* 1/2 tb Oregano
Instructions:
Combine garlic chiles cumin oregan 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.
