Peruvian Anticuchos

Ingredients: 0.75 Cup Red Wine Vinegar 0.50 Teaspoon Salt 1.00 Tablespoon Achiote (red Seeds Of 3.00 Each Aji Or Jalapeno Chiles, 4.00 Each Cloves Garlic, Chopped 1.50 Teaspoon Cumin Seeds 0.00 Fresh Ground Black Pepper 4.00 Lb Beef Heart, Cut Into 1" 2.00 Tablespoon Olive Oil 3.00 Tablespoon Dried Crushed Red Chiles

Directions:

Simmer the Annatto and cumin seeds in the oil for 5 minutes. Strain the oil and discard the seeds. Place all the ingredients for the marinade in a blender and puree until smooth. Marinate the meat in the mixture overnight, refigerated. Thread meat onto skewers and grill over charcoal or under the over broiler until medium-rare, basting frequently with the marinade. Heat index: 6 on a scale of 1-10