powerplantop
Executive Chef
1/2 Beef Heart trimmed of fat and sliced into 1/4" thick slices
If you do not want to use heart use 1.5 pounds of lean beef.
Salt and pepper to taste
Marinade:
1/3 cup red wine vinegar
1/4 teaspoon ground cumin
2 cloves of garlic
2 Tablespoons of sun dried pepper paste (aji panca)
Yellow pepper sauce:
1 Tablespoon yellow pepper (aji amarillo)
1 tablespoon oil
Parsley sauce:
1 cup parsley leaves
1/2 cup olive oil
2 cloves garlic
1/4 teaspoon salt
Add salt and pepper to taste to the beef heart. Add marinade and mix. Let marinade in the refrigerator for at least 12 hours.
Put meat on skewers and brush with yellow pepper sauce. Place on hot grill and cook until slightly charred on both sides.
Serve with Parsley sauce
Anticuchos de Corazon by powerplantop, on Flickr
If you do not want to use heart use 1.5 pounds of lean beef.
Salt and pepper to taste
Marinade:
1/3 cup red wine vinegar
1/4 teaspoon ground cumin
2 cloves of garlic
2 Tablespoons of sun dried pepper paste (aji panca)
Yellow pepper sauce:
1 Tablespoon yellow pepper (aji amarillo)
1 tablespoon oil
Parsley sauce:
1 cup parsley leaves
1/2 cup olive oil
2 cloves garlic
1/4 teaspoon salt
Add salt and pepper to taste to the beef heart. Add marinade and mix. Let marinade in the refrigerator for at least 12 hours.
Put meat on skewers and brush with yellow pepper sauce. Place on hot grill and cook until slightly charred on both sides.
Serve with Parsley sauce
Anticuchos de Corazon by powerplantop, on Flickr