1 beef heart
MARINADE =======================8 garlic cloves,pressed2 chiles,rocoto,stemmed,-seeded,minced2 T cumin,ground1/2 T oregano,dried1 salt,to taste1 pepper,black,to taste2 c vinegar,wine, red SAUCE ==========================1/3 c chiles , dried, aji, crushed1 T oil,vegetable1 salt,to taste HEAT SCALE HOT ================Clean the beef heart thoroughly, removing all nerves and fat.
Cutinto 1″ cubes, place in non-reactive bowl, refrigerate and set aside.Combine garlic, chiles, cumin, oregan, salt and pepper and 1 1/2cups vinegar. Pour over meat. Add more vinegar, if necessary, tocover meat completely. Marinate, refrigerated, 12-24 hours. About 1hour before grilling, remove meat from marinade and thread on skewers. Reserve marinade.Soak the crushed chile in 1/3 cup warm water for 30 minutes. In processor, combine chiles and water with oil and salt.
Add enough reserved marinade (3/4 cup) to make thick sauce, puree.Brush skewered meat with sauce and grill over hot coals or under abroiler, turning and basting to cook quickly on all sides. Best cooked medium well, 4-6 minutes on the grill. Serve with remaining sauce for dipping.