Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Bacon | 1 slice cooked (8g) | 43 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 x beef heart about 4 pounds
- 3 lrg clov garlic peeled
- 1 1/2 tbl coarse salt
- 1/8 tsp freshly ground black pepper
- 2 tsp ground cumin
- 3 x dry red chile peppers seeded
- 1 x dry ancho pepper seeded
- 3/4 cup red wine vinegar
- 1/3 cup achiote oil
- 2 slc to 3 slices bacon ( 2 oz)
- 8 x 8" to 10" bamboo skewers
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Directions
Trim any fat from the heat and remove veins and membranes.
Cut into 24 cubes.
Place in a bowl and set aside.
With a mortar and pestle pound the garlic and salt to a paste.
Add the pepper and cumin and continue pounding.
Place the seeded red chile and ancho peppers in a bowl, add the vinegar, and let soak for about 10 minutes, or until the peppers are soft.
Place the softened peppers with the vinegar in a blender and puree until liquid.
Add this mixture to the garlic paste and stir thoroughly.
Allow to sit for 10 minutes.
Add the Achiote Oil and pour the mixture over the cubed meat, stirring to coat all the pieces.
Let marinate, covered, at room temperature for 6 to 8 hours, or in the refrigerator overnight.
Thread 3 pieces of the marinated cubes of beef heat on each of the 8 skewers, reserving the marinade, and set aside.
There are two ways of cooking the beef hearts.
Both methods require quick searing.