Title: Peruvian anticuchos
 Categories: Peppers, Peru, Meats
      Yield: 8 Servings
 
      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)
 
    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