Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
563
Calories
58g
Protein
33g
Fat
5g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Annatto | 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
- =
- 3 x Aji or Jalapeno chiles, chopped, stems and seeds removed
- 3 tbl Dried crushed red chiles (Piquin chiles) seeds included
- 1 tbl Achiote (red seeds of Annatto tree, available in Latin markets, or in some spice areas of grocers)
- 1 1/2 tsp Cumin seeds
- 2 tbl Olive oil
- 4 x Cloves garlic, chopped
- 3/4 cup Red wine vinegar
- 1/2 tsp Salt
- Fresh ground black pepper
- 4 lb Beef heart, cut into 1" cubes (substitute sirloin or chicken breast)
- =
Directions
1
Simmer the Annatto and cumin seeds in the oil for 5 minutes.
2
Strain the oil and discard the seeds.
3
Place all the ingredients for the marinade in a blender and puree until smooth.
4
Marinate the meat in the mixture overnight, refigerated.
5
Thread meat onto skewers and grill over charcoal
Recipe sourced from
fandom