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Recipe Name: Anticuchos (grilled Beef Heart) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

8 Dried Puya chiles, wiped
or 4 dried California
chiles wiped
4 Chiles de Arbol
2 Tablespoon(s) Annatto seeds
1 Garlic Clove, Peeled
1 Teaspoon(s) Cumin seeds
1/2 Cup(s) Red wine vinegar
1 Jalapeno chile, stemmed
and roughly chopped
1/2 Cup(s) Olive oil
2 Teaspoon(s) Salt
1 Pound(s) Beef hearts, trimmed of all
and silverskin
Remove stems from chiles and shake out and discard seeds. In small
saucepan place chiles with enough water to cover. Bring to a boil,
remove from heat and let sit 20 minutes to soften. Drain and discard
water. In a blender combine dried chiles, annatto seeds, garlic,
cumin, red wine vinegar and jalapeno. Puree at high speed 1 to 2
minutes, or until thick and smooth. Add olive oil and salt and blend
again until mixed. Cut beef hearts into 2- by 1/4-inch strips. Place
in a bowl, pour over chile mixture and toss to coat evenly. Cover and
marinate in the refrigerator at least 4 hours or overnight. Preheat
grill or broiler. Thread 4 to 5 pieces of beef heart on a bamboo
skewer. Grill until seared on all sides, about 3 to 5 minutes. Serve
hot. This recipe yields ?? servings. Recipe Source: TOO HOT TAMALES
with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK -
(Show # TH-6123 broadcast 09-12-1996) Downloaded from their Web-Site - Formatted for MasterCook by MR MAD, aka Joe
Comiskey - 09-21-1996 Recipe by: Susan Feniger
and Mary Sue Milliken Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 1279
Calories From Fat: 1182
Total Fat: 135.1g
Cholesterol: 0mg
Sodium: 4680.6mg
Potassium: 975.3mg
Carbohydrates: 17.2g
Fiber: 12g
Sugar: <1g
Protein: 4g

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