Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 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
- =
- 1 x Beef heart
- MARINADE
- 8 x Garlic cloves, pressed
- 2 x Chiles, rocoto, stemmed, seeded, minced
- 2 tbl Cumin, ground
- 1/2 tbl Oregano, dried
- Salt, to taste
- Pepper, black, to taste
- 2 cup Vinegar, wine, red
- SAUCE
- 1/3 cup Chiles, dried, aji, crushed
- 1 tbl Oil, vegetable
- Salt, to taste
- =
Directions
Clean the beef heart thoroughly, removing all nerves and fat.
Cut into 1" cubes, place in non-reactive bowl, refrigerate and set aside.
Combine garlic, chiles, cumin, oregan, salt and pepper and 1 1/2 cups vinegar.
Pour over meat.
Add more vinegar, if necessary, to cover meat completely.
Marinate, refrigerated, 12-24 hours.
About 1 hour before grilling, remove meat from marinade and thread on skewers.
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 a broiler, turning and basting to cook quickly on all sides.
Best cooked medium well, 4-6 minutes on the grill.