Ingredients:
1 beef heart
8 garlic cloves, crushed
2 chillies (rocoto for preference), minced
2 tbsp cumin seeds, ground
1/2 tbsp dried oregano, crumbled
salt, to taste
freshly-ground black pepper, to taste
500ml red wine vinegar
45g dried aji chillies, crushed
1 tbsp vegetable oil
salt, to taste
Method:
Combine the garlic, chillies, cumin, oregano, salt and black pepper in a non-reactive bowl with 375m of the red wine vinegar.
Divide the heart in two, clean it thoroughly and remove all the valves and membranes. Now cut the heart muscle into 2cm cubes. Place these in the bowl with the marinade, cover and set aside in the refrigerator over night to marinate.
When ready to cook, remove the beef pieces from the marinade (reserve the marinade) and thread onto skewers (if wooden, soak in a bowl of water for 30 minutes beforehand). For the sauce, combine the dried aji chillies, vegetable oil and salt in a food processor. Add just enough of the reserved marinade to allow you to process the mixture to a thick purée.
Brush the beef heart kebabs with this sauce then place over hot coals and cook on the barbecue, turning and basting frequently with the sauce for about 6 minutes, or until nicely coloured and cooked through.
Serve hot, accompanied by the remaining sauce.
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