1 each beef heart
MARINADE
8 each garlic cloves, pressed
2 each chiles, rocoto, stemmed, seeded, minced
2 tbsp cumin, ground
1/2 tbsp oregano, dried
1 salt, to taste
1 pepper, black, to taste
2 cup vinegar, wine, red
SAUCE
1/3 cup chiles, dried, aji, crushed
1 tbsp oil, vegetable
1 salt, to taste
HEAT SCALE = HOT
Directions
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, 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.
Servings: 16 servings
Anticuchos Picantes (Spicier Grilled Beef Hea Recipe brought to you by Recipe Ideas
Categories: Beef; Grilling; Meat; Mexican; Sauce
The History of Recipes
Recipes as an idea can be observed way back into antiquity, in fact as far into history as the Egypt of the Pharoahs, and maybe even further. In practice though, generally, these ancient records were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of stone tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. Moving our culinary historical trip onwards, there were some books published in the 1300s : a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the spicy food that appears on menues today, but rather recipes for the types of food prepared by the chefs of the rich and wealthy people of that period. Over the next few hundred years, the rich and powerful families of Wesstern Europe strove to serve up the most extravagent banquests, and as a consequence, chefs and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the nineteenth century the formal cooking and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collating, verifying, and recording recipes to allow everyone to enjoy them. When we get to the 1900s, cookery books were greatly in demand as a result of more people being able to read, increased leisure time and being a little richer. |
We hope you enjoy this Anticuchos Picantes (Spicier Grilled Beef Hea recipe.
