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Not a unique meat in itself, this Peruvian specialty dish turns the rather tough beef heart meat into a tender delicacy. Beef heart cleaned well removing all fat, marinated in red wine vinegar, red hot peppers, garlic and a host of other exotic spices for 8 hours, then grilled and skewered into tender Kebabs.



  1. Trim any fat from the heart and remove veins and membranes.
  2. Cut into 24 cubes.
  3. Place in a bowl and set aside.
  4. With a mortar and pestle pound the garlic and salt to a paste.
  5. Add the pepper and cumin and continue pounding.
  6. Place the seeded red chile and ancho peppers in a bowl, add the vinegar, and let soak for about 10 minutes, or until the peppers are soft.
  7. Place the softened peppers with the vinegar in a blender and puree until liquid.
  8. Add this mixture to the garlic paste and stir thoroughly.
  9. Allow to sit for 10 minutes.
  10. Add the achiote oil and pour the mixture over the cubed meat, stirring to coat all the pieces.
  11. Let marinate, covered, at room temperature for 6 to 8 hours, or in the refrigerator overnight.
  12. Thread 3 pieces of the marinated cubes of beef heart on each of the 8 skewers, reserving the marinade, and set aside.
  13. There are two ways of cooking the beef hearts.
  14. Both methods require quick searing.