Peruvian Anticuchos

• 3 Aji or Jalapeno chiles, chopped, stems and seeds removed
• 3 tb Dried crushed red chiles (Piquin chiles) seeds included
• 1 tb Achiote (red seeds of Annatto tree, available in Latin markets, or in some spice areas of grocers)
• 1 1/2 ts Cumin seeds
• 2 tb Olive oil
• 4 Cloves garlic, chopped
• 3/4 c Red wine vinegar
• 1/2 ts Salt
• Fresh ground black pepper
• 4 lb Beef heart, cut into 1" cubes (substitute sirloin or chicken breast)

Instructions

1. 1

   Simmer the Annatto and cumin seeds in the oil for 5 minutes.

2. 2

   Strain the oil and discard the seeds.

3. 3

   Place all the ingredients for the marinade in a blender and puree until smooth.

4. 4

   Marinate the meat in the mixture overnight, refigerated.

5. 5

   Thread meat onto skewers and grill over charcoal or under the over broiler until medium-rare, basting frequently with the marinade.

6. 6

   Heat index: 6 on a scale of 1-10